Cauliflower Steaks with Zhoug and Hummus


  1. Pre-heat the oven to 200 fan. Mix the oil with the smoked paprika and good pinch of salt. Brush over both sides of the cauliflower steaks and place onto a grill rack. Roast for 20-25 minutes until charred and tender.
  2. Meanwhile, make the zhoug. Chuck everything into a blender with a good pinch of salt and blitz until smooth. Transfer to a serving bowl.
  3. Next up, the hummus. Drain the chickpeas and reserve the chickpea water. Throw everything into a blender and pour in 100ml of the chickpea water and good pinch of salt. Blend until smooth. If it needs it, add another 20 ml of the chickpea water to get a really creamy.
  4. To serve, swirl the hummus onto 4 serving plates and top each with a cauliflower steak. Drizzle over a little olive oil and garnish with the pepper flakes and pine nuts. Finally spoon over the zhoug and serve immediately.


Serves 4

For the Cauliflower
2 tbsp olive oil
2 tsp smoked paprika
4 cauliflower steaks, about 1-1 ½ cm thick
Olive oil for drizzling
Turkish pepper flakes to serve
10g toasted pine nuts
Salt and pepper

For the Zhoug
A large bunch of parsley leaves
A large bunch of coriander leaves and stalks
1 clove garlic
1 green chilli, deseeded if you like and roughly chopped
2 tsp ground cumin
The juice of a lemon
1 tbsp olive oil
1 tbsp water
Sea salt

For the hummus
1 x 400g tin of chickpeas
1 clove garlic
The juice of 1/2 a lemon
120g tahini

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