Cauliflower Steaks with Roasted Red Pepper Hummus topped with Tomato Cucumber Salad and Yogurt Drizzle
Image: My Intuitive Health
Cauliflower Steaks with Roasted Red Pepper Hummus topped with Tomato Cucumber Salad and Yogurt Drizzle
Servings
3-4
Ingredients
For the Cauliflower
- 1 cauliflower, cut into ¾ inch steaks
- 1 tsp smoked paprika
- 1 tsp curry powder
- 1-2 tbsp olive oil
- Salt and pepper to taste
For the Roasted Red Pepper Hummus
- 1 roasted red pepper from a jar (optional)
- 1 15 oz can of chickpeas (drained and rinsed)
- 3 cloves of garlic
- ⅓ cup of tahini paste
- Juice of 1 lemon
- ¼ cup olive oil
- 1 tsp of kosher salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- Water to thin, as needed
For the Tomato Cucumber Salad
- 2 large tomatoes, diced
- 1 cup of diced cucumber
- ⅓ cup crumbled feta (optional)
For the Dressing
- 3 tbsp apple cider vinegar
- ¼ cup olive oil
- 1 tsp honey
- 1 tsp dried oregano
- 1 tsp minced garlic
- Fresh basil, minced
For the Yogurt Drizzle
- 1/2 cup Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp basil, finely chopped
- 1 garlic clove, minced
- Juice of ½ lemon
- ½ tsp dried oregano
- 1 tsp honey
- 2 tbsp olive oil
- ½ tsp sea salt
- Pinch of pepper
Instructions
Preheat the oven to 400 degrees. Cut the cauliflower steaks into 3/4 inch and place on a sheet tray lined with parchment paper. Season with oil and spice. Bake for 25 minutes in a 400 degree oven, then flip, and bake for another 10 min.
For the Hummus:
Add all the ingredients to the food processor. If the mixture is too thick, add water 1 tbsp at a time until you reach the desired consistency. Taste for seasonings.
For the Tomato Salad:
Dice the tomato and cucumber and add it to a bowl with the feta. Whisk the dressing ingredients and toss enough to coat the tomato salad. Season with salt and pepper.
Whisk the yogurt drizzle ingredients into a bowl. Taste for seasoning.
Shopping List
Produce
- 1 cauliflower
- 5-6 cloves of garlic
- 2 lemons
- 2 large tomatoes
- 1 large cucumber
- 1 tbsp fresh dill
- 1/2 cup fresh basil
Dairy
- 1/2 cup Greek yogurt
- 1/3 cup crumbled feta (optional)
Pantry Items
- Smoked paprika
- Curry powder
- Ground cumin
- Dried oregano
- 1 15 oz. can of chickpeas
- Tahini paste
- Jar of roasted red peppers (optional)
- Apple cider vinegar
- Honey
- Olive oil
- Salt and pepper
Equipment Needed
- Food processor
- Sheet tray lined with parchment paper
- Two small bowls and whisk
- One large bowl
