Roasted Cauliflower Steaks with Chickpea Hummus and Chili Oil Recipe
This Roasted Cauliflower Steaks recipe features thick cauliflower slices seasoned with a blend of spices and roasted to golden perfection alongside caramelized garlic. Served on a bed of creamy homemade chickpea hummus, garnished with fresh parsley and a drizzle of chili oil, this dish offers a flavorful, hearty, and nutritious vegetarian meal perfect as a main course or side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Cauliflower Steaks and Roasting
- 1 large head cauliflower (cut into 1-inch thick “steaks”)
- 2 heads garlic (with skins on)
- 5 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp turmeric (optional, for color and earthiness)
Chickpea Hummus
- 400 g chickpeas (drained and rinsed)
- 4 tbsp tahini
- 1 lemon (juice only)
- Salt and pepper (to taste)
- Water (as needed, to adjust consistency)
Garnish
- Fresh parsley (chopped)
- Chili oil (for drizzling)
Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Arrange the cauliflower steaks on a baking sheet lined with parchment paper, reserving any extra florets to roast alongside if desired. In a small bowl, mix olive oil with salt, pepper, smoked paprika, garlic powder, ground cumin, and turmeric if using. Drizzle this seasoned oil evenly over the cauliflower steaks and any extra florets. Place the two whole heads of garlic with skins on the same baking sheet.
- Roast: Roast the cauliflower and garlic in the preheated oven for 25 to 30 minutes until the cauliflower is tender with golden, crispy edges and the garlic becomes soft and caramelized.
- Make the Hummus: Once the garlic is roasted, allow it to cool slightly. Then squeeze out the soft roasted garlic cloves from their skins. In a blender or food processor, combine the drained chickpeas, tahini, roasted garlic cloves, lemon juice, salt, and pepper. Blend until smooth, gradually adding water to achieve your preferred creamy consistency. Taste and adjust seasoning as needed.
- Plate and Garnish: Spread a generous layer of the chickpea hummus onto a serving plate. Carefully place the spiced roasted cauliflower steaks on top of the hummus. Garnish with chopped fresh parsley and a drizzle of chili oil to add a flavorful kick.
- Serve: Serve this vibrant and hearty dish immediately as a main course or a delicious side to any meal.
Notes
- For extra flavor, reserve some smaller cauliflower florets and roast them alongside the steaks.
- You can adjust the chili oil amount to your preferred spice level.
- To make it gluten-free, ensure that tahini and chili oil are gluten-free certified.
- Roasted garlic adds a subtle sweetness and depth to the hummus, but if in a hurry, you can substitute with raw garlic at half the quantity, though the flavor will be more pungent.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: roasted cauliflower steaks, roasted garlic hummus, vegetarian cauliflower recipe, Mediterranean vegetarian dinner, healthy roasted vegetables, chickpea hummus, spiced cauliflower
