Cauliflower steaks with lemony hummus

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I have been away from meat this summer as much as possible. However, this delicious cauliflower steak is light, and I ate it guilt free. I paired it with creamy, lemony hummus and crispy chickpeas. Honestly, any good hummus will do justice to this steak, and I sometimes prefer labneh too. 

The tricky bit is slicing the cauliflower head. Try to get steaks/slices of even thickness. Bits will fall off, but you can bake them too. I love the crispy caramelized edges.

The smaller florets or bits can be roasted and pureed. The stem tastes equally delicious when seasoned well and cooked well. 

Cauliflower steak with hummus was my perfect weekend lunch, and I didn’t miss the meat. Simple ingredients come together to give you a healthy light meal.

recipe of cauliflower steak and lemony hummus
cauliflower steak with hummus

Preparation Time : 15 minutes
Cooking Time : 25-30 minutes
Serves : 2-3


  • Cauliflower 1 medium sized
  • Chickpeas ½ can
  • Paprika ½  + ½   tsp
  • Cumin powder 1 tsp
  • Olive oil 3 tbsp + 1 tbsp
  • Salt 
  • Pepper


  • Chickpeas 1 can
  • Lemon juice 1 tbsp
  • Zest of 1 lemon
  • Tahina 1 tbsp
  • Garlic 3 cloves
  • Salt and pepper
  • Olive oil 2 tbsp + more


  1. A medium sized cauliflower will yield 2-3 steaks. Place the steaks of cauliflower on a lined and greased baking tray. Brush them with olive oil and season the spices and condiments on both sides. Bake for 15 minutes, flipping midway in a preheated oven at 180 degrees. 
  2. Wash and pat dry the chickpeas. Place them in a baking tray, sprinkle with salt and olive oil and toss to coat. Roast for 20-25 minutes, stirring occasionally. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside. Sprinkle the spices and condiments and toss to coat.


Place all the ingredients in a blender and pulse to get a fine texture. Pour in an airtight container and pour olive oil.

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