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Cauliflower steak with bean hummus and chili gremolata

This cauliflower steak with bean hummus and chilli gremolata is a tasty vegan meal. You can make the gremolata and hummus ahead, then frying or grilling the cauliflower only takes 15 minutes.  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 2 tsp smoked paprika
  • 1 tsp cup ground cumin
  • 2 garlic cloves minced
  • Salt &Pepper
  • 3 Tbsp Olive oil
  • For the chilli gremolata:
  • 1 handful flat leaf parsley
  • 1 garlic clove minced
  • 1 red chilli deseeded
  • 1 lemon zested and juiced
  • 1 Tbsp extra virgin olive oil
  • Salt &pepper
  • For the butter bean hummus:
  • 1 tin butter beans drained
  • 1 lemon juiced
  • 1 garlic clove minced
  • 3 Tbsp tahini
  • 1 Tbsp extra virgin olive oil
  • Pinch of cumin
  • About 6 Tbsp water
  • Salt& pepper

Method
 

  1. First, make the gremolata. Finely chop the parsley and the chilli.
  2. In a bowl, mix the parsley, chilli, minced garlic, olive oil, lemon zest & juice. Season to taste, then set aside.
  3. Put the drained butter beans in a liquidizer or food processor. Add the tahini, lemon juice, garlic, cumin, oil, salt & pepper. Pulse, then add enough water, pulse again until you get a smooth purée. Taste and adjust to your liking.
  4. Cut the cauliflower into four steaks. Save the extra florets for another recipe.
  5. Mix the oil with garlic, paprika, cumin, salt & pepper, then brush the steaks with this on both sides,.
  6. Heat a frying or griddle pan to medium. Once hot, add the steaks and cook for about 5 minutes, then flip over and fry other side until tender and golden brown.
  7. Divide the bean hummus between two plates.
  8. Put the fried cauliflower steaks on top, then spoon over the chilli gremolata.
  9. Serve warm.