Ingredients

Instructions

Hummus

  1. Blend

    • In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
    • Blend until completely smooth. If the mixture is too thick, add a small amount of water or chickpea liquid (aquafaba) to reach your desired consistency.

  2. Taste and Adjust

    • Taste the hummus and adjust the seasoning with more salt, lemon juice, or garlic if preferred.

  3. Serve

    • Transfer to a bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley if using.

Cilantro-Mint Chutney

  1. Blanch the Herbs

    • Bring a small pot of water to a boil.
    • Add mint leaves to the boiling water for 5–10 seconds.
    • Immediately transfer the leaves to an ice water bath. Drain and pat dry with a clean towel.

  2. Blend the Chutney

    • In a blender, combine blanched cilantro and mint, lime juice, green chili, ginger, sugar, and salt.
    • Add the oil for emulsification and blend until smooth, adding water gradually to reach the desired consistency.

Cauliflower Steaks

  1. Prep (before heat): Rinse and dry the cauliflower; trim leaves and the stem just enough to keep the core intact. Slice into 2–3 steaks (about 2 cm thick). Mix the olive oil, smoked paprika, cumin, coriander, turmeric, lemon juice, salt, and pepper.
  2. Roast the cauliflower: Heat the oven to 450°F. Brush the spice oil on both sides of the steaks and place on a parchment-lined sheet. Roast until the edges are deeply golden and the stem is fork-tender, flipping once, 20–25 minutes total.

Assembly

  1. Warm the bread and prep bowls: Warm pitas in the last 3–4 minutes of roasting. Spread hummus into shallow bowls while the cauliflower finishes.
  2. To serve: Nest a cauliflower steak into the hummus, spoon on cilantro-mint chutney, and add warm pita on the side. Garnish with cilantro leaves, pomegranate seeds, or pine nuts (skip if rushed).

Plating & Garnishing

  • Base: Swipe a thick layer of hummus across the bowl.
  • Height: Lean the cauliflower steak on the hummus for lift.
  • Finish: Drizzle chutney over the top and scatter a small handful of seeds or nuts for contrast.

Tips & Optimization

  • Even browning: Press the steaks gently into the pan so the spice oil contacts the surface.
  • Make-ahead: Mix the spice oil and wash the cauliflower up to 1 day ahead; roast just before serving for best texture.