Roasted Cauliflower Steaks

• total time: 27 minutes

Ingredients

For the Cauliflower Steaks:

1 pc large head cauliflower (cut into 1-inch thick “steaks”)

2 heads garlic

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 a hint of color and earthiness)

For the Chickpea Hummus:

400 g chickpeas (drained and rinsed)

4 tbsp tahini

1 pc lemon (only the juice)

Salt and pepper (to taste)

Water (as needed, to adjust consistency)

For Garnish:

fresh parsley (chopped)

chili oil

Directions

Preheat & Prepare:

Preheat your oven to 400°F (200°C).

Arrange the cauliflower “steaks” on a baking sheet lined with parchment paper. Reserve any extra florets to roast alongside.

In a small bowl, mix olive oil with salt, pepper, smoked paprika, garlic powder, cumin, and turmeric (if using).

Drizzle the seasoned oil over the cauliflower steaks and extra florets, ensuring they are evenly coated.

Place the 2 heads of garlic (with skins on) on the same baking sheet.

Roast:

Roast in the preheated oven for about 25–30 minutes, or until the cauliflower is tender with a golden, crispy edge, and the garlic becomes soft and caramelized.

Make the Hummus:

When the garlic is roasted, allow it to cool slightly, then squeeze out the soft cloves from their skins.

In a blender or food processor, combine the chickpeas, tahini, roasted garlic, lemon juice, salt, and pepper.

Blend until smooth, adding water gradually until the hummus reaches your preferred consistency. Adjust seasoning to taste.

Plate and Garnish:

Spread a generous layer of the chickpea hummus onto a serving plate.

Carefully place the spiced cauliflower steaks on top of the hummus.

Garnish with chopped fresh parsley and a drizzle of chili oil for an extra kick.

Serve:

Enjoy your vibrant and hearty dish as a main course or a flavorful side!