ROASTED CAULIFLOWER STEAKS WITH BEETROOT HUMMUS AND ZHOUG

ROASTED CAULIFLOWER STEAKS WITH BEETROOT HUMMUS AND ZHOUG

1/5

20 minutes

30 minutes

3-4

Roasted cauliflower steaks are a bold, plant-based showstopper, bursting with flavour and stunning colour. Grilled to golden perfection with a touch of smoked paprika, these hearty cauliflower slices pair beautifully with velvety beetroot hummus and a vibrant zhoug—a punchy green herb sauce full of spice and freshness. The result? A plate that dazzles visually and delivers a harmony of earthy, smoky, spicy, and nutty notes in every bite. Topped with crunchy pine nuts and delicate microgreens, this recipe transforms humble vegetables into an elegant centrepiece. Whether you're entertaining or seeking a meat-free marvel, this dish delivers on all fronts. Read the full recipe to discover how to bring this flavourful masterpiece to life.

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 of 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 of mini red chard
1/4 green jalapeño
2 tsp cumin
juice of one lemon
1 tbsp olive oil
10 ml of 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 a medium grill, 15 minutes on each side.
  5. Season the baby beetroots with olive oil and wrap in foil.
  6. Roast baby beetroots in embers for about 13 minutes.
  7. For the hummus: once the beetroots are ready, mix them 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 on 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.

🎬 See how these roasted cauliflower steaks turn into a five-star plant-based dish – watch the full recipe video now on YouTube!

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