ROASTED CAULIFLOWER STEAKS WITH BEETROOT HUMMUS AND ZHOUG
Prep Time 20'
Cook Time 30'
Serves 3-4
INGREDIENTS
2 pcs cauliflowers
FOR THE CAULIFLOWER SPREAD
10 grs smoked paprika
8 tbsp olive oil
salt to taste
FOR THE HUMMUS
400 grs chickpeas
250 grs baby beetroots
100 ml water
1 clove of garlic
50 ml lemon juice
120 grs tahini
1 gr sea salt flakes
FOR THE ZHOUG
1 pack of parsley
1 pack cilantro
1 pack mini red chard
1/4 green jalapeño
2 tsp cumin
juice of one lemon
1 tbsp olive oil
10 ml water
1 gr salt
2 grs pepper
FOR PLATING
500 grs pine nuts
50 grs mini sprouts
PREPARATION
1. Take off the green leaves of the cauliflower.
2. Cut cauliflower steaks lengthwise.
3. Brush the cauliflower steaks with smoked paprika from both sides mixed with olive oil.
4. Take the steaks to medium grill, 15 minutes each side.
5. Season the baby beetroots with olive oil and wrap in foil.
6. Roast baby beetroots in ember for about 13 minutes.
7. For the hummus: once beetroots are ready, mix with chickpeas, tahini, garlic, lemon juice
and sea salt flakes. Blend it all until puree.
8. For the zhough: mix parsley, cilantro, mini red chard, green jalapeño, cumin, water,
lemon, olive oil, salt, pepper, and crush with a morter.
9. Toast pine nuts on a griddle with olive oil for about 10 minutes each side on medium
heat.
10. For plating: spoon hummus over the plate, add roasted cauliflower steaks on top, add
zhoug, mini green sprouts, and finish with toasted pine nuts and olive oil
