The cauliflower steak hit internet years ago. It is a creation of Dan Barber, one of the most amazing modern chefs and one of the most dedicated advocates of farm to table concept. Barber uses every part of cauliflower and combines the perfectly roasted parts with a creamy cauliflower puree.
I fell in love with cauliflower steak the first moment I tried it. I love to serve it over hummus for a full and hearty meal. You may serve it as a side dish accompanied by fish or chicken fillet, or just as it is for a quick low-calorie dinner.
Yield 2-3 servings
- 1 big cauliflower head (500-700 g)
- 2-3 tbs olive oil
- 1 cup hummus (optional)
- Few seeds (sesame & sunflower) to add at the top
- Heat oven to 220 degrees Celsius.
- Use a sharp knife to cut thick slices of cauliflower around 2-3 cm thick. Start from the top center of cauliflower head cutting through stem end.
- Brush the cauliflower steaks with olive oil and sprinkle with salt and pepper.
- Bake in the preheated oven for around 20 minutes, or until golden brown and crispy at the edges.
- Serve it immediately over hummus.
Bake the remaining cauliflower florets also and enjoy as a salad the next day, or put them in soups, or make a cauliflower pizza.