Cauliflower Steaks with Hummus and Gremolata at home
- Yield 2
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Cauliflower Steaks with Hummus and Gremolata at home is a beef recipe on Avoteb. The yield on the card is 2. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 large cauliflower
- 2 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- fine sea salt and freshly-ground black pepper
- 2/3 cup (6 ounces) hummus
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1 small clove garlic, pressed or finely minced
- 1 lemon
Method
Prep the oven. Warm oven to 350°F.
Slice the cauliflower. Lift the tough outer leaves from the cauliflower, leaving any soft and tender center leaves intact. Trim the stem to create a flat base, then stand the cauliflower upright on the base and use a large knife to slice the cauliflower vertically in half (leaving the stem intact). Trim the outer rounded edge of each piece to create two 1.5-inch thick cauliflower steaks, and save the remaining florets for another use.*
Prep the cauliflower. In a small bowl, whisk together the olive oil, cumin, smoked paprika, 1/4 teaspoon salt and a few twists of freshly-ground black pepper. Lay the cauliflower steaks flat on a surface and brush the top sides evenly with half of the oil.
Leave the cauliflower. Warm a large cast-iron skillet over medium-a hot burner. Tip in the cauliflower steaks, oiled-side-down, and cook for 3-5 minutes or until the steaks are golden brown on the bottom. (You can use a spatula to carefully lift up the steaks to check their progress while they cook.) Brush the remaining oil on the tops of the steaks, then carefully flip them over. Move the entire skillet to the oven and bake for 15 minutes or until the stems are fork-tender, then remove from the ov
Prep the gremolata. While the steaks are baking, combine the toasted pine nuts, mint, parsley, garlic, the zest of the entire lemon, and 1 tablespoon of the lemon juice in a small bowl. Whisk until evenly combined.
Plate Take a spoon to spread 1/3 cup of hummus onto each serving plate. Top with the cauliflower steak, half of the gremolata, a drizzle of olive oil, an extra twist of black pepper, and serve with extra lemon wedges if desired. Enjoy!
