Roasted Cauliflower Steak with Beetroot Hummus (v, gf, df)

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.






you can find the beetroot

hummus recipe here! 


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