This time of the year is all about comfort food, food that satisfies you with every bite you take. This recipe is one of them. The creamy sweet beetroot hummus tastes incredible with the roasted herby cauliflower and the crunchy pumpkin seeds and goji berries. It is a vegan dish...could be served as an appetizer or main meal.
Cauliflower belongs to the cruciferous vegetable family including cabbage, Brussels sprouts, broccoli, and kale. Members of this family contain compounds that have cancer preventive compounds (glucosinolates). Cauliflower is low in calories but rich in fiber and nutrients such as Vitamin K and C, potassium, phosphorus and B vitamins.
ROASTED CAULIFLOWER STEAKS with BEETROOT HUMMUS
1 cauliflower head
1 bunch mixed herbs (sage, rosemary, thyme, oregano)
2 garlic cloves
3 tbsp olive oil
toasted pumpkin seeds and goji berries
1 batch of beetroot hummus
preheat oven to 210C
blend herbs, garlic, salt, and olive oil together until pesto-like
cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks
drizzle with the herb pesto and give it a gentle rub on both sides
Transfer to the oven and bake until golden brown, 30 to 35 minutes, flipping after the first 20 minutes.
meanwhile, make the beetroot hummus
add a nice dolloup onto a serving plate
transfer the roasted cauliflower on top of the hummus
sprinkle with toasted pumpkin seeds and goji berries, salt if necessary