Recipe: Hummus-smothered Cauliflower Steaks


Yet another delicious recipe featuring two of my most favorite ingredients: Hummus and cauliflower! 

This super easy and totally satisfying meal is perfect whenever you are craving a plate of steaming hot, comfort food. It was so good I dug right in even though I burnt my tongue in the process. You only need your favorite hummus, a cauliflower head , a few spices and your dark leafy green of choice.


1 head cauliflower cut into inch-thick steaks (You also need 2 steaks)

1/2 cup hummus (I used red pepper)

1 cup dark leafy green (I used baby bok choy)

1 tablespoon paprika per 2 steaks + 1 tablespoon

1 tablespoon garlic granules

Salt to taste

Oil spray (I used coconut oil)


Preheat oven to 475 degrees. While oven is preheating, cut the cauliflower into inch-thick steaks. (Tip: It’s easier to cut it in half lengthwise and then cut an inch-thick steaks from the end of each half. Then save the ends for making mashed cauliflower another day.)

Then spray a foil-lined baking sheet with non-stick oil spray.Place cauliflower steaks on sheet and spray with oil. Then season heavily with paprika, garlic and salt to taste. Roast in oven for 20 minutes. Then take out and flip and roast for another 20 minutes.

After you flip the steaks, start on the hummus mixture. Boil the dark leafy greens in about a 2 cup of water with salt and extra paprika. Once tender, add 1/2 cup of your favorite hummus. This recipe will work with almost any kind, so whatever you have on hand.

Bring the hummus mixture to a boil and simmer for at least 10 minutes. You don’t want it to be too thick, and you don’t want it to be too watery. You may have to add a splash more water or cook longer depending on how thick your hummus is.

Once the cauliflower steaks are done, stack the 2 steaks on a plate and smother with hummus mixture. Enjoy steaming hot!

Makes one satisfying dinner.

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