Spiced Cauliflower Steaks on Green Bean Hummus

Veg mains

Spiced Cauliflower Steaks on Green Bean Hummus

30-40

Mins

2

Serves

These Spiced Cauliflower steaks on Green Bean Hummus with red cabbage slaw, steal the show of any dinner party but are super simple for a mid-week dinner too. The green bean hummus is a great way to use up parsley and coriander stalks that are looking a little wilted & save the leaves for garnishing so there’s no waste, just like the cauliflower leaves which are used here too.

Method

  1. Preheat the oven to 220 C and slice the cauliflower into 2 x 1 inch thick steaks. Roughly chop any remaining florets and put in a roasting tray with 1tbs ghee / coconut oil, 1 tbsp spices, sea salt & pepper and 2 large handfuls of chickpeas and place in the oven for 15-20 minutes, adding the chopped leaves halfway through and tossing everything together
  2. Melt the remaining ghee / coconut oil in a large frying pan and fry the steaks for 2 minutes on each side then add the remaining tbsp spice mix and carefully turn again, coating the steaks in the spice.  Cook for a further 2 minutes until just tender.
  3. Meanwhile finely chop the red cabbage for the slaw and mix the slaw ingredients together in a medium bowl, season to taste.
  4. Blitz the hummus ingredients with the parsley and coriander stalks, the remaining drained chickpeas, taste for seasoning then distribute the green humus between 2 plates and top with the hot cauliflower steak and the florets and leaves. Serve the slaw on top or on the side.

Ingredients

  • 1 medium cauliflower, save the leaves, about 800g
  • 2 tbsp spice mix like harissa/berbere/garam masala/baharat/chermoula
  • 2 tbsp coconut oil/ghee
  • Green hummus
    2 x 400g tin of chickpeas, drained total 480g (save 2 handfuls)
  • 1 fat clove garlic
  • 1 small handful parsley stalks
  • 1 small handful coriander stalks
  • 2 tbsp tahini
  • Juice of 1 and 1/2 lemons
  • 4tbs water (or enough until you’re happy with consistency)
  • Sea salt & pepper
  • Slaw
    ½ a  small red cabbage, about 300g
  • 1 handful pistachios / almonds
  • The parsley and coriander leaves
  • 2 tbsp extra virgin olive oil
  • rest of the lemon juice / lime
  • Sea salt and pepper

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