Seasoned to deliver a mouthwatering and savory kick and baked in the oven, these cauliflower steaks served up with homemade hummus, a side of rice, and yummy spinach, are as filling as they are delicious!
1 large head of cauliflower
1 tbsp olive oil
¼ cup hummus (instructions on homemade as well)
Dry roasted peanuts
¾ cup of jasmine rice
Cilantro (for garnish)
2 15 ounces can garbanzo beans
(or 1 29 ounces can)
¼ cup tahini
2 cloves of garlic
1 tsp ground cumin
½ cup olive oil
1 tsp kosher salt
Preheat oven to 425 degrees
Cut off the cauliflower stems and remove leaves. Place the head cut-side down and slice in ¾ to 1 inch thick steaks
Place on an oven-safe pan and drizzle with olive oil. Season with ground pepper, season salt, garlic powder, ground turmeric, and cayenne pepper. Bake 20 to 25 min.
In a small pot, combine rice with 1¼ cup water. Bring to a boil and then reduce heat to low. Cook until rice is tender, about 15 minutes, and then turn off the heat and keep covered.
Serve on a bed of rice and spinach, place cooked cauliflower steaks on top and garnish with hummus, peanuts, and cilantro.
Rinse garbanzo beans with cool water in the sink
Put the garbanzo beans, tahini, olive oil, cumin, and garlic into a blender or food processor. Blend until smooth. Add salt and continue to blend until desired consistency.