Cauliflower Steaks with Chimichurri & Hummus
Meet your new meat-free main. These cauliflower steaks are roasted until golden, layered with herby chimichurri and creamy hummus. It's a dish that feels a little bit special without the fuss
Meet your new meat-free main
Cauliflower Steaks with Chimichurri & Butter Bean Hummus
Ingredients
Cauliflower Steaks
2 large cauliflowers (slice on into steaks and break the other into florets)
1 broccolli (broken into florets)
Paprika
Smooth olive oil
Salt & Pepper
Chimichurri
Bunch of fresh parsle, washed & finely chopped
1x red chilli, finely chopped
1x garlic clove, grated
Juice of 1x lemon
100ml Punchy olive oil*
Butter Bean Hummus
2x cans butter beans, rinsed
Juice of 1x lemon
1x fresh garlic clove
Turmeric powder
100ml Smooth Olive Oil
Salt & Pepper
Method
1. Preheat oven to 180 degrees C. on fan force.
2. Wash your cauliflowers, slice your cauliflower so you have 4 slices, the remaining cauliflower can be broken into florets.
3. Line a baking tray with baking paper. Coat the baking paper with a drizzle of smooth olive oil, paprika, salt and pepper so that the underside of the cauliflower can roast in the marinade. Place your cauliflower steaks and florets onto the baking sheet. Drizzle the topside of the cauliflower with smooth olive oil and coat with paprika and salt and pepper.
4. Place in the oven until the top side of the cauliflower starts to turn golden and then flip to roast the bottom side.
5. While the cauliflower is roasting, prep all chimchurri ingredients. Mix in a bowl until well combined.
6. In a blender, blend all butter bean hummus ingredients until smooth. Depending on your blender you may need to add more water to help blend.
7. When cauliflower is roasted and golden, layer your plate with the hummus, cauliflower and chimichurri with almond slices.
Serves 4 people.
* can use smooth or punchy, we also added an extra drizzle of lemon oil