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Cauliflower Steaks 



For 2 serves: 

  • 1 medium - large cauliflower 

  • 2 tbsp olive oil 

  • 2 tsp paprika 

  • toasted Pine nuts to serve 


  • 1 can chickpeas, drained and rinsed (keeping some liquid)

  • juice from 1 large lemon (approx. 60ml)

  • 60g tahini (approx. 4 tbsp)

  • 1 garlic clove 

  • 2 tbsp olive oil 

  • 1/2 tsp cumin 

  • Sea salt to taste (approx. 1/2 tsp)

  • 2-3 tbsp aquafaba (chickpea can juice)

Herb Dressing:

  • a large bunch of parsley leaves 

  • a large bunch of coriander leaves 

  • 1 garlic clove

  • 1 green chilli 

  • 1 tsp cumin 

  • juice of 1 lemon

  • 1 tbsp olive oil 

  • sea salt and cracked black pepper to taste 


NOTE: The trick to cauliflower steaks that don’t fall apart is to make sure that each steak has some of the stalk attached. You can get two thick steaks out of one medium cauliflower.

  1. Preheat the oven to 220 degrees C) and line a baking tray with baking paper. Prepare cauliflower steaks: Simply slice the head of cauliflower in half through the stalk, and then trim the rounded edge of each half, leaving about 3cm thick slices that still have the stem attached (You can roast the cut off cauliflower florets and roast them in a seperate tray to have on the side). Place the two intact cauliflower steaks on the baking tray.

  2. In a small bowl combine the 2 tbsp of olive oil and paprika and then brush it onto the upper side of the cauliflower steaks. Keep brushing until the mixture is finished. Roast the cauliflowers for 25-30 minutes or until golden. Flipping the steaks halfway. The bottom half should get coloured/seasoned from the oil/paprika on the bottom of the baking tray. 

  3. Meanwhile, add all of the ingredients for the herb dressing to a food processor and blend until combined and then set aside. 

  4. Next clean the food processor and add the hummus ingredients. Blend until smooth and creamy and then set aside. 

  5. Once the cauliflower is done you can assemble the dish. Begin by spreading a large amount of hummus onto the bottom of each plate and then placing your cauliflower steaks on top. Top with the herb dressing, more fresh herbs, toasted pine nuts and a drizzle of olive oil. Enjoy!

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