People always complain that cauliflower is bland and boring, but those people simply aren’t making it the right way, because the cauliflower I know and love is neither bland nor boring. Cauliflower Steaks are one of the best ways to cook cauliflower, since it gets crispy on the outside and tender on the inside with so much flavor that is so not bland or boring. This recipe is pretty straightforward and gives you a crispy cauliflower that’s a little tangy and garlicky. Then that cauliflower is slathered in the most amazing (no, I’m not exaggerating) green hummus which is equal parts hummus and pesto with a little lemon juice. This sauce is the mother of all sauces. It’s like this super creamy and bright pesto that I just want to put on everything I eat. The sauce adds some more texture and flavor to the cauliflower which just sets everything over the top.
TOTAL TIME: 40 minutes
1 large cauliflower head
About 3 tablespoons olive oil
Zest of 1 lemon
4 tablespoons lemon juice (divided)
2-3 garlic cloves (halved or quartered)
Salt (to taste)
Pepper (to taste)
Preheat your oven to 400° F.
Meanwhile, slice your cauliflower into about 1-1 ½ inch thick slices. I do not recommend going any thinner than an inch. From a large head of cauliflower, you should get 2-3 ‘steaks.’ In a small bowl, mix together 1 tablespoon olive oil, the zest of a lemon, 3 tablespoons lemon juice, salt, and pepper.
In another small bowl, mix together the pesto, hummus, and 1 tablespoon of lemon juice. until fully combined. Then, chop your garlic cloves in halves or thirds and set them aside.
Heat up a cast iron skillet or oven safe pan. Add 2 tablespoons of olive oil and the garlic pieces into the cold pan and let it heat up over a medium flame.
Once the garlic pieces have softened and started to brown, remove them from the pan and add them into your olive oil and lemon mixture.
Then, place the cauliflower steaks in the pan and sear them on each side for 3-5 minutes. While one side of the cauliflower is searing, spoon the lemon juice marinade along with the garlic pieces over the cauliflower. Don’t touch the cauliflower for about 3 minutes, then check to see how much it browns. Once it reaches golden brown, flip, add 1 more tablespoon of olive oil, and sear on the other side. Spoon over some more marinade and cook until golden brown on this side. Make sure to reserve about a tablespoon of the marinade.
Once the cauliflower has browned on both sides, pour the rest of the marinade over the ‘steaks’ and transfer the cauliflower into the preheated oven and cook for 20-25 minutes. Flip the ‘steaks’ half way through. Remove once the cauliflower is fully cooked through and is crispy.
Serve immediately with the green hummus and some chopped nuts for topping.
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