- serves 2 people
- preparation 15 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1 small cauliflower
- 2 tbsp olive oil
- 1 bunch thyme
- 1 lemon, sliced
- 360 g (12½ oz/2 cups) cooked chickpeas
- 150 g (5¼ oz/1 cup) grated beetroot
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 garlic clove
- finely grated zest and juice of 1 lemon
Instructions
Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper. Cut the cauliflower in half or thirds and then trim the outside sections to create 2 or 3 thick steaks.
Heat the oil in a large frying pan over medium heat. Cook the cauliflower for about 10 minutes each side, until caramelised. Transfer the cauliflower to the baking tray. Season with salt and pepper and top with thyme and lemon slices. Bake for 15–20 minutes, until soft and golden.
To make the beetroot hummus, place the chickpeas, beetroot, olive oil, tahini, garlic, lemon zest and juice into a blender or food processor and blend until combined and smooth. Season with salt and pepper to taste.
Remove the thyme and lemon. Serve cauliflower steaks and beetroot hummus with a side of salad and poached egg, if desired.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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