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–+ servings
Roasted Cauliflower Steaks

Savory Roasted Cauliflower Steaks with Creamy Hummus Bliss

This easy roasted cauliflower recipe transforms humble cauliflower into a vibrant and nutritious dish perfect for vegan diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Steaks
  • 1 head Cauliflower a large, firm head is best for slicing clean, even steaks
  • 6 cloves Garlic whole heads, unpeeled
  • 3 tablespoons Olive Oil drizzled to achieve a golden roast; avocado oil is a great substitute
  • 1 teaspoon Smoked Paprika adds a smoky depth; swap with regular paprika for less heat
  • 1 teaspoon Garlic Powder optional; boosts garlic flavor if using fresh garlic too
  • 1 teaspoon Ground Cumin brings an earthy tone; use coriander for a different flavor
  • 1/2 teaspoon Turmeric optional; adds color and mild earthiness; omit if you don't have it
For the Creamy Chickpea Hummus
  • 1 can Chickpeas canned varieties save time but dried also work after cooking
  • 1/3 cup Tahini for a creamy texture; peanut or almond butter can be used for a twist
  • 2 tablespoons Lemon Juice fresh juice brightens up the hummus
  • to taste Salt essential for taste
  • to taste Pepper essential for taste
  • as needed tablespoons Water use to achieve your desired hummus consistency
Garnishes
  • 1/4 cup Fresh Parsley for a pop of freshness; cilantro or chives make good substitutes
  • to taste Chili Oil optional for a spicy kick

Equipment

  • Oven
  • Baking sheet
  • Blender
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the cauliflower into 1-inch thick steaks, aiming for 3-4 pieces and arrange them on a parchment-lined baking sheet.
  3. In a small bowl, combine olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Drizzle this mixture over the cauliflower steaks.
  4. Place whole garlic heads on the baking sheet with the steaks to roast alongside.
  5. Roast the cauliflower steaks for 25-30 minutes until golden-brown and tender.
  6. Squeeze roasted garlic cloves into a blender, add chickpeas, tahini, lemon juice, salt, and pepper. Blend until smooth, adding water gradually.
  7. Spread a layer of hummus on a serving plate and place your roasted cauliflower steaks atop.
  8. Garnish with fresh parsley and drizzle with chili oil before serving.

Nutrition

Serving: 1steakCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 75mgCalcium: 50mgIron: 2mg

Notes

Store any leftover roasted cauliflower steaks in an airtight container for up to 3 days. Reheat at 375°F (190°C) for about 10-15 minutes for best results.

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