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Cauliflower Steak Hummus Plate with Tabbouleh(ish) Salad

Cauliflower Steak Hummus Plate with Tabbouleh(ish) Salad
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Cauliflower Steak Hummus Plate with Tabbouleh(ish) Salad

Recipe by thesal28_wpCourse: Main
Servings

2

servings



After my Cauliflower Piccata recipe was a home run, I became obsessed with Cauliflower Steaks. Besides being delicious, they are visually stunning and substantial enough to anchor an entire meal around. I love brainstorming ways to make Cauliflower Steaks shine and lately have been enjoying them as the centerpiece of a loaded hummus plate.

Lately I’ve been using my air fryer to prepare my Cauliflower Steaks, which is super convenient. But if you don’t have one, use my original oven method. The trick to perfect oven Cauliflower Steaks is pre-heating the pan you will roast them on, and cracking the oven door occasionally to let out some steam (otherwise your Cauliflower Steaks will be soggy and um, smell like farts).

This Cauliflower Steak Loaded Hummus Plate looks impressive, but is so easy to make. While the cauliflower steaks cook, you make a simple tabbouleh-ish salad featuring chickpeas, tomatoes, quinoa and chickpeas.

To build the Cauliflower Steak Loaded Hummus Plates, you dollop a bit of hummus on the plate, then spread it into a circular base upon which you will place your cauliflower steak. Top the cauliflower steaks with your tabbouleh-ish salad and finish your plate with a little za’atar seasoning.

Ingredients

  • Cauliflower Steaks

  • 1 large or 2 small heads of cauliflower

  • 1/4 tsp ground turmeric

  • 1/4 tsp smoked paprika

  • 1/4 tsp granulated garlic

  • 1/4 tsp Kosher salt

  • 1 1/2-2 tsp olive oil

  • Tabbouleh-ish Salad

  • 1 cup canned chickpeas, rinsed and drained

  • 1/2 English cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1 1/2 cups cooked quinoa, cold

  • 1 cups Italian (flat leaf) parsley leaves, chopped coarsely

  • 1/4 cup fresh mint, chopped coarsely

  • 2-3 tbsp extra virgin olive oil

  • the juice of 1 lemon

  • Kosher salt

  • black pepper

  • Additional Platter Ingredients

  • 1 cup hummus

  • Za’atar seasoning

  • fresh herbs, for garnish (optional)

  • Kosher salt

  • black pepper

Directions

  • Slice the base off each cauliflower and cut away any pieces that aren’t connected to stem end (save them for roasting another day). Slice the remaining slab of cauliflower vertically into two, 1-inch thick slabs. In a small bowl, mix together the ground turmeric, smoked paprika, granulated garlic, and 1/4 teaspoon of Kosher salt. Rub 1 1/2-2 tbsp olive oil all over the steaks and rub with the spice blend.
  • CAULIFLOWER STEAK OVEN METHOD: Place a sheet pan on the MIDDLE oven rack and preheat oven to 500°(F). Once the oven is preheated, carefully remove the pan and place the cauliflower steaks onto it. Place the pan back into oven. Cook the cauliflower steaks for 14-16 minutes total, flipping once. VERY IMPORTANT STEP: 4 minutes into cook time on each side, very carefully crack open the oven door just long enough to release any steam that has built up in oven (make sure no pets or kids are nearby). This ensures that the cauliflower steaks cook primarily via searing instead of steaming. 
  • CAULIFLOWER STEAK AIR FRYER METHOD: Air Fry the cauliflower steaks for 15 minutes at 400°(F), flipping halfway through cook time.
  • In a medium bowl, make the Tabbouleh(ish) Salad by combining the chickpeas, diced cucumber, tomatoes, quinoa, parsley and mint. Add the olive oil and lemon juice and toss. Season with Kosher salt and pepper to taste.
  • Once the cauliflower steaks are cool enough to handle, build the plates by dividing the hummus equally between the 2 plates and spreading it into a 4-5 inch diameter circle. Place 1 cauliflower steak on top of each plate of hummus. Divide the Tabbouleh(ish) Salad between the plates, spooning right on top of the cauliflower steaks. Finish each plate with a dusting of za’atar seasoning.

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