Cauliflower steak with beetroot hummus

By the GetYourMacros team · 10 September 2026

Thick, spice-roasted cauliflower slabs served over a vibrant and earthy pink chickpea and beetroot cream.

• Time 30 min
• Course Main course
• Diet Vegan
• Cuisine Middle Eastern

Ingredients (1 serving)

• 300 g Cauliflower
• 80 g Dried chickpeas
• 80 g Beetroot
• 10 g Tahini
• 20 ml Lemon juice
• Ground cumin to taste
• Garlic to taste
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the pre-soaked dried chickpeas in unsalted water for about 40-50 minutes until very tender.
2. Preheat the oven to 200°C. Slice the cauliflower into 2cm thick 'steaks', keeping the core intact.
3. Rub the steaks with cumin, salt, pepper, and a brush of lemon juice, then place on a baking tray.
4. Roast the cauliflower for 25 minutes, turning halfway through, until golden and caramelized.
5. In a blender, combine the cooked chickpeas, chopped beetroot, tahini, garlic, and remaining lemon juice.
6. Process until smooth, adding a splash of the chickpea cooking water to reach a creamy consistency.
7. Place a generous swirl of pink hummus on a plate.
8. Lay the cauliflower steak on top and garnish with chopped fresh parsley.

Tips

• Don't throw away the cauliflower scraps; roast them alongside the steaks and use them for a salad the next day.
• The beetroot hummus keeps perfectly in an airtight container for 2 days.

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