Cauliflower Steaks with Hummus and Gremolata

Savor the Crispy Delights of Cauliflower Steaks with Hummus and Gremolata

Embark on a flavor-filled adventure with this Cauliflower Steaks with Hummus and Gremolata recipe, bringing together the earthiness of roasted cauliflower, the creamy richness of hummus, and the zesty freshness of gremolata. This simple yet elegant dish makes vegetables the star of the table in a way that feels both satisfying and indulgent.

Whether it’s a cozy family dinner or a gathering with friends, Cauliflower Steaks with Hummus and Gremolata offer a creative alternative that fits perfectly into vegetarian and Mediterranean-inspired meals.

Ideal for a healthy evening dinner or a vibrant weekend lunch, this recipe captures the essence of bold flavors and beautiful presentation. Ready to elevate your vegetables into something extraordinary? Let’s explore this easy yet impressive recipe that celebrates wholesome ingredients.

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Flavorful and Crispy: Cauliflower Steaks with Hummus and Gremolata

These Cauliflower Steaks with Hummus and Gremolata are more than a side dish; they are a complete experience. The roasted cauliflower develops a golden crust, the hummus adds a creamy base, and the gremolata introduces a bright, herbaceous finish.

Not only does this dish shine in flavor, but it also highlights how a few pantry staples can transform into a restaurant-worthy plate. With the right steps, you can achieve tender cauliflower with just the right char, balanced by nutty pine nuts, fresh herbs, and a hint of lemon zest.

Serving this recipe guarantees compliments, whether paired with grains, salads, or served as a standalone entrée.

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Pro Tips for the Perfect Cauliflower Steaks with Hummus and Gremolata

1. Even Slicing: Cut the cauliflower into thick, steady steaks so they roast evenly without crumbling.
2. High Heat Sear: Start with a hot skillet before finishing in the oven to lock in flavor and create caramelization.
3. Don’t Overcook: Keep an eye on the oven; you want fork-tender stems but crisp edges.
4. Fresh Gremolata: Prepare the gremolata just before serving to preserve its vibrant color and zesty punch.
5. Serving Style: Spread hummus on the plate first, then top with the cauliflower steak for a gourmet finish.

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Cauliflower Steaks with Hummus and Gremolata Recipe

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Servings: 2 to 3
• Equipment: Large knife, cast-iron skillet, baking sheet, mixing bowls

With this recipe, your kitchen will feel like a modern bistro, serving a dish that’s both nourishing and elegant.

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Ingredients for Cauliflower Steaks:

• 1 large cauliflower
• 2 tablespoons olive oil, plus extra for drizzling
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Fine sea salt and freshly-ground black pepper
• ⅔ cup hummus (store-bought or homemade)

Ingredients for Gremolata:

• ¼ cup pine nuts, toasted
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• 1 small garlic clove, finely minced
• Zest of 1 lemon
• 1 tablespoon lemon juice

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Directions:

1. Prep the Oven and Cauliflower: Heat oven to 350°F. Remove tough outer leaves from the cauliflower but keep tender ones. Trim the base and cut vertically into two thick steaks about 1.5 inches wide. Save extra florets for another recipe.
2. Season the Steaks: In a bowl, whisk olive oil with cumin, paprika, ¼ teaspoon salt, and a pinch of pepper. Brush one side of each steak with half the mixture.
3. Sear the Cauliflower: Heat a cast-iron skillet over medium-high. Place the steaks oiled-side down and sear 3–5 minutes until golden. Brush remaining oil on the top and carefully flip.
4. Bake Until Tender: Transfer the skillet to the oven and bake 15 minutes, or until stems are fork-tender and edges crisp.
5. Make the Gremolata: In a small bowl, mix toasted pine nuts, mint, parsley, garlic, lemon zest, and lemon juice. Stir until evenly combined.
6. Assemble and Serve: Spread ⅓ cup hummus onto each plate. Place one cauliflower steak on top, spoon gremolata over, drizzle with olive oil, and add a squeeze of lemon if desired.

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Ready to Relish!

Cauliflower Steaks with Hummus and Gremolata deliver bold flavors, rich textures, and striking presentation. The creaminess of hummus complements the roasted cauliflower, while the gremolata brightens every bite with freshness.

This recipe isn’t just about eating vegetables—it’s about celebrating them in style.

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Storage Solutions for Cauliflower Steaks with Hummus and Gremolata

If you have leftovers, store the cauliflower steaks and gremolata separately. Place roasted cauliflower in an airtight container in the fridge for up to 3 days. Keep the gremolata in a small jar with a lid for 2 days, and give it a quick stir before using. Hummus stores well for up to 5 days.

When reheating, warm the cauliflower in a skillet or oven instead of microwaving to maintain its texture. Reassemble the dish when ready to serve.

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