Cauliflower Steak with Chickpea Hummus and Chimichurri


  • 1 large cauliflower
  • 2 tablespoons rapeseed oil, plus extra for drizzling
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon smoked paprika
  • Fine sea salt and freshly-ground pepper
  • 140g chickpea hummus

For the Chimichurri:

  • 40g pine nuts, toasted
  • handful, chopped fresh mint
  • handful, chopped coriander
  • handful, chopped fresh parsley
  • 2 small cloves of garlic, pressed or finely minced
  • 1 lemon zest and juice
  • 1/2 teaspoon of sea salt and freshly-ground black pepper
  • 5 tbsp of rapeseed oil
  • 2 small chilies, de-seeded and finely diced


  1.  Preheat the oven at 180C.
  2. Cut the cauliflower. Remove the tough outer leaves from the cauliflower, leaving any soft and tender centre leaves intact.
  3. Trim the stem to create a flat base, then stand the cauliflower upright on the base and use a large knife to slice the cauliflower vertically in half (leaving the stem intact). 
  4. Trim the outer rounded edge of each piece to create two 1.5-inch-thick cauliflower steaks, and save the remaining florets for a garnish or another use.
  5. Prepare the cauliflower. In a small bowl, whisk together the olive oil, cumin, smoked paprika, 1/4 teaspoon salt and a few twists of freshly-ground black pepper
  6. Cook the cauliflower. Heat a large pan over medium-high heat. Add the cauliflower steaks, oiled-side-down, and cook for 3-5 minutes or until the steaks are golden brown on the bottom. 
  7. Brush the remaining oil on the tops of the steaks, then carefully flip them over. 
  8. Transfer the entire skillet to the oven and bake for 15 minutes or until the stems are fork-tender, then remove from the oven.

For the Chimichurri:
Mix all ingredients together in a bowl and stir. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows or the day before.

Time to serve:  Use a spoon to spread 1/3 the of hummus onto each serving plate. Top with the cauliflower steak, half of the chimichurri mixture and a drizzle of rapeseed oil, an extra twist of black pepper, and serve.

Tip: The cauliflower leaves can be coated also with the spices and cooked in oven at the same time as the steak and used as a garnsih for the cauliflower steak.

Once cool, mix the Brussel sprouts with the salad leaves, add all the dressing from the sprouts pan. Pile into a salad bowl and top with the toasted hazelnuts and toasted breadcrumbs just before serving.