If you’re looking for a show-stopping plant-based dish that feels both simple and luxurious, Cauliflower Steaks with Hummus and Gremolata are the answer. Imagine thick, golden-roasted cauliflower “steaks” nestled atop creamy hummus, showered with a fragrant parsley-lemon gremolata and a glistening drizzle of olive oil. This recipe turns humble ingredients into something you’ll want to serve at dinner parties or enjoy on a cozy weeknight, all with bright Mediterranean flavors and vibrant colors that make every bite irresistible.
Ingredients You’ll Need
All you need to create Cauliflower Steaks with Hummus and Gremolata are a handful of fresh, wholesome ingredients that truly let each component shine. Every item here matters—from the star vegetable to the zesty garnish—contributing layers of flavor, creaminess, crunch, and color.
- Cauliflower: One large head is essential since thick-cut “steaks” need a solid core to hold together; seek out a cauliflower that’s heavy and tightly packed.
- Olive oil: Brushed onto the steaks, this brings out gorgeous caramelization and makes the whole dish feel extra luscious.
- Salt: Don’t skimp—salt draws out the natural sweetness of the cauliflower and enhances every bite.
- Black pepper: Adds gentle warmth and a subtle kick, elevating the roasted flavor.
- Hummus: This classic chickpea spread becomes a plush, savory base for the steaks; use store-bought or homemade, as you prefer.
- Lemon zest: Adds a pop of citrus aroma, making the gremolata refreshingly bright.
- Fresh parsley: Vibrant green color and a fresh, herbal taste—the traditional anchor of gremolata.
- Garlic: Just one clove, finely minced, infuses the gremolata with punchy flavor.
- Lemon juice: Gives the gremolata a zesty tang and balances the richness of the hummus and olive oil.
- Extra olive oil for drizzling: Adds gloss and a final touch of Mediterranean sunshine right before serving.
How to Make Cauliflower Steaks with Hummus and Gremolata
Step 1: Prepare and Slice the Cauliflower
Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper, which helps with roasting and easy cleanup. Remove the leaves from your cauliflower and trim just enough of the stem so the head sits flat—keep that core intact! Slice the head vertically into thick steaks, about 3/4-inch thick. You’ll usually get 2-3 solid steaks out of one head, with some loose florets as an extra snack.
Step 2: Season and Roast the Steaks
Lay the cauliflower steaks flat on your prepared baking sheet, brush generously on both sides with olive oil, and sprinkle with salt and black pepper. These get their signature golden color and nutty edges thanks to the olive oil and high oven temperature. Slide them into the oven and roast for 25 to 30 minutes, flipping the steaks halfway so both sides develop that irresistible caramelization and tenderness.
Step 3: Make the Gremolata
While the cauliflower works its magic in the oven, whisk together the gremolata ingredients in a small bowl. That means combining the zest of one lemon, finely chopped fresh parsley, minced garlic, and a splash of lemon juice. This herby, citrusy topping brightens the whole plate and takes just a minute or two to mix up.
Step 4: Assemble and Serve
To build your plates, spread a generous swoosh of velvety hummus down on each one (let your inner artist play a little here!). Carefully place a hot roasted cauliflower steak on top, then sprinkle liberally with the gremolata. Finish with an extra drizzle of olive oil to catch the light and bring all the flavors together. Your Cauliflower Steaks with Hummus and Gremolata are ready for their close-up!
How to Serve Cauliflower Steaks with Hummus and Gremolata
Garnishes
Finish your Cauliflower Steaks with Hummus and Gremolata with a final flourish: a dusting of smoked paprika for color, extra chopped parsley, or toasted pine nuts for crunch. A squeeze of fresh lemon right at the table wakes up all of those Mediterranean notes and makes each serving pop.
Side Dishes
Want to make this meal extra special? Serve alongside warm pita bread, a simple cucumber-tomato salad, or a bowl of herby quinoa. The creamy hummus acts like a dip for bread or veggies, making the whole meal feel like a Mediterranean feast—no passport required.
Creative Ways to Present
You can plate Cauliflower Steaks with Hummus and Gremolata individually for an elegant dinner, or arrange them family-style on a large platter layered over hummus and showered with gremolata. For a fun riff, try turning the loose roasted florets into “nuggets” and stacking them alongside mini hummus swirls for party appetizers.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cauliflower Steaks with Hummus and Gremolata, keep them in separate airtight containers. The roasted cauliflower will stay good in the fridge for up to three days, while hummus and gremolata can each last about five days. This way, you can easily reassemble fresh-tasting plates later without any muddling of flavors.
Freezing
Roasted cauliflower freezes surprisingly well. Place cooled steaks in a single layer in a freezer bag or container, squeeze out excess air, and freeze for up to two months. Leave the hummus and gremolata unfrozen for the best texture—they’re quick enough to whip up fresh when you need them.
Reheating
Reheat your cauliflower steaks in a 400°F (200°C) oven for about 10 minutes, until hot and slightly crisp around the edges again. A quick zap in the microwave works too, though you’ll miss a bit of the roasted texture. Always add gremolata and hummus fresh after reheating, not before.
FAQs
Can I grill the cauliflower steaks instead of roasting?
Absolutely! Cauliflower Steaks with Hummus and Gremolata are delicious grilled. Just brush your steaks with olive oil and grill over medium-high heat for about 6-8 minutes on each side, turning carefully. You’ll get beautiful char marks and a slightly smoky flavor.
What if my cauliflower falls apart when slicing?
This can happen—cauliflower heads vary! Use the largest head you can find, and cut thick slices to help hold them together. Don’t throw away the loose florets; toss them with olive oil, roast alongside, and sprinkle with any leftover gremolata for tasty bites.
Is this dish suitable for people with dietary restrictions?
Yes! Cauliflower Steaks with Hummus and Gremolata are naturally vegan and gluten-free (just be sure your hummus is certified gluten-free if needed). It’s also nut-free, making it a fantastic allergy-friendly main course for all sorts of gatherings.
Can I use flavored hummus or switch up the greens?
Definitely! Try roasted red pepper or garlic hummus for a different twist, or swap parsley for cilantro or even basil in your gremolata. This recipe is wonderfully flexible—tailor it with your favorite flavors.
How can I make it heartier for a main meal?
Add cooked quinoa, lentils, or a grain salad to your plate, or toss in roasted chickpeas for extra protein. A drizzle of tahini alongside the hummus also makes Cauliflower Steaks with Hummus and Gremolata more substantial while keeping things plant-based.
Final Thoughts
Give Cauliflower Steaks with Hummus and Gremolata a try, whether for a dinner party or a weeknight treat. You’ll be wowed by how much flavor and flair these simple ingredients deliver—it’s one of those dishes people will ask for again and again!
Print
Cauliflower Steaks with Hummus and Gremolata Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegan, Gluten-Free
Description
Enjoy a delightful and satisfying meal with these flavorful Cauliflower Steaks topped with creamy Hummus and zesty Gremolata. A vegan and gluten-free dish that’s easy to make and perfect for a healthy dinner option.
Ingredients
Cauliflower Steaks:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Gremolata:
- 1 cup hummus
- zest of 1 lemon
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- extra olive oil for drizzling
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare cauliflower: Slice the cauliflower into 3/4-inch thick steaks and place on the baking sheet. Brush with olive oil, season with salt and pepper, then roast for 25-30 minutes.
- Make gremolata: Mix lemon zest, parsley, garlic, and lemon juice in a bowl.
- Serve: Spread hummus on plates, place cauliflower steaks, sprinkle with gremolata, and drizzle with olive oil.
Notes
- Serve with pita bread or a side salad
- You can also grill the cauliflower steaks instead of roasting
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cauliflower steak with hummus
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
