Name: Spiced Roasted Cauliflower Steaks with Creamy Roasted Garlic Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 large head of cauliflower, sliced into 1-inch thick steaks; 2 cloves garlic; 5 tablespoons olive oil; Salt and black pepper, to taste; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/4 teaspoon turmeric (optional, for color and earthy flavor); 400g (about 1 can) chickpeas, drained and rinsed; 4 tablespoons tahini; Juice of 1 lemon; Salt and pepper, to taste; Water, as needed to adjust consistency; Fresh parsley, chopped (for garnish); Chili oil (for drizzling)

Directions

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Arrange the cauliflower steaks on a parchment-lined baking sheet. Reserve any extra florets for roasting. In a small bowl, mix olive oil with salt, pepper, smoked paprika, garlic powder, cumin, and turmeric (if using). Drizzle this spice oil over the cauliflower steaks and any reserved florets, ensuring they are evenly coated. Place the two whole garlic cloves (with skin on) on the same baking sheet.

2. Roast

Roast in the preheated oven for about 25–30 minutes, or until the cauliflower is golden, tender on the inside, and crispy on the edges. The garlic should be soft and caramelized.

3. Make the Hummus

Once the garlic is roasted, let it cool slightly. Squeeze the soft garlic cloves out of their skins. In a blender or food processor, combine chickpeas, tahini, roasted garlic, lemon juice, salt, and pepper. Blend until smooth, slowly adding water until you reach your desired hummus consistency. Adjust seasoning to taste.

4. Plate and Garnish

Spread a generous layer of the hummus onto a serving plate. Carefully place the spiced roasted cauliflower steaks on top. Garnish with chopped fresh parsley and a drizzle of chili oil for extra flavor.