Sweet Potato Hummus with Cauliflower Steak & Chilli Butter

Some meals begin simply because you are cooking only for yourself, with no intention of making anything elaborate. This was one of those meals. 

I had a sweet potato waiting to be used and, being someone who can never really say no to hummus, I decided to turn it into something creamy and comforting. Sweet potato works beautifully in hummus — it adds a natural sweetness, a velvety texture and, of course, that gorgeous colour.

To make the orange even more vibrant, I added a few pieces of red bell pepper. It deepened the colour beautifully and added another layer of sweetness without overpowering the hummus. The result was this incredibly smooth, bright orange hummus that looked almost too pretty for an everyday lunch.

For the main element, I had a medium-sized cauliflower, so instead of roasting the steak in the oven, I cooked it directly in a pan until golden on both sides and tender in the centre. A drizzle of chilli butter gave it just enough warmth and richness.

And because the plate needed something fresh to cut through all that creaminess, I added a quick herb salad with parsley, mint and pomegranate.

It was meant to be a simple solo meal.

Then I looked at the plate.

The orange hummus, the golden cauliflower, the glossy chilli butter, the bright green herbs and those little ruby pomegranate seeds looked so good together that I knew I had to make it again — this time with the camera ready.

Sometimes the best dishes really do happen when you are not trying too hard.

Sweet Potato Hummus with Cauliflower Steak & Chilli Butter

Serves

1 generously, or 2 as a light meal

Ingredients

For the Sweet Potato Hummus

• 1 medium sweet potato, cooked until tender
• 1 cup cooked chickpeas, drained
• 3–4 small pieces of red bell pepper
• 2 tablespoons tahini
• 1 small garlic clove
• Juice of ½ lemon
• 1–2 tablespoons olive oil
• ½ teaspoon ground cumin
• Salt, to taste
• 2–4 tablespoons cold water, as needed

For the Cauliflower Steak

• 1 thick cauliflower steak, cut from the centre of a medium cauliflower
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• A pinch of paprika, optional

For the Chilli Butter

• 1½ tablespoons butter
• ½ teaspoon chilli flakes, or to taste
• A pinch of paprika
• A small squeeze of lemon juice

For the Herb Salad

• A small handful of fresh parsley, roughly chopped
• A small handful of fresh mint leaves
• 2 tablespoons pomegranate seeds
• A squeeze of lemon juice
• A drizzle of olive oil
• A pinch of salt

Method

Make the Sweet Potato Hummus

Roast the sweet potato and red bell pepper in a preheated oven until soft and lightly caramelised, about 15-20 minutes. 

Add the cooked sweet potato, chickpeas, red bell pepper, tahini, garlic, lemon juice, olive oil, cumin, and salt to a blender or food processor.

Blend until smooth, adding a little cold water at a time until the hummus becomes creamy and silky.

Taste and adjust the lemon, salt, or tahini if needed.

The consistency should be soft enough to spread generously across the plate.

Cook the Cauliflower Steak

Heat a heavy frying pan over medium heat.

Brush the cauliflower steak with olive oil and season with salt, pepper, and paprika, if using.

Place it in the pan and cook for around 5–7 minutes on the first side, until beautifully golden.

Turn carefully and cook the other side for another 5–7 minutes.

If the cauliflower is quite thick, reduce the heat slightly and cover the pan for a few minutes so the centre can soften without the outside becoming too dark.

The cauliflower should be tender but still hold its shape.

Make the Chilli Butter

Gently melt the butter in a small pan.

Add the chilli flakes and paprika and cook for about 20–30 seconds, just until fragrant.

Remove from the heat and add a small squeeze of lemon.

Prepare the Herb Salad

Combine the parsley, mint, and pomegranate seeds.

Dress lightly with lemon juice, olive oil, and a pinch of salt.

Keep it fresh and simple — it is there to bring brightness to the richer elements of the plate.

A Plate Worth Repeating

What I love most about this dish is the contrast.

The hummus is creamy and gently sweet. The cauliflower is savoury with those lovely caramelised edges. The chilli butter brings warmth and richness, while the herbs and pomegranate keep everything fresh.

And visually, it is such a satisfying plate to put together — burnt orange, golden brown, vivid green and jewel-like red all sitting together beautifully.

For something that started as a very ordinary lunch for one, it turned into exactly the kind of food I love making: uncomplicated, full of texture, and far prettier than it had any business being.