Charred cauliflower steak served with creamy carrot hummus and fresh chimichurri sauce on a rustic plate — a vibrant vegan dish from FeastyNet.net.

🌿 Charred Cauliflower Steak with Carrot Hummus & Chimichurri Sauce

🥦 Introduction-

Bring restaurant-quality flavor to your table with this Charred Cauliflower Steak served alongside silky Carrot Hummus and a punchy Chimichurri Sauce.This plant-based dish is vibrant, satisfying, and bursting with earthy, smoky, and citrusy notes — perfect for impressing guests or enjoying a nourishing weeknight dinner.Each component complements the others beautifully:The roasted carrot hummus adds a creamy, slightly sweet base.The chimichurri sauce provides a herby kick with a touch of heat.The cauliflower steak brings hearty texture and golden, smoky depth.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 10 Portions

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

🥕 Ingredients

Carrot Hummus

450 g peeled carrots
30 ml olive oil
5 g thyme sprigs
5 g rosemary sprigs
15 g lightly crushed garlic cloves
45 ml lemon juice
15 g tahini or to taste
30 ml olive oil additional, for blending
Salt & black pepper to taste

Method:

Preheat oven to 180°C / 356°F.
Toss carrots with olive oil thyme, rosemary, and garlic.
Season with salt and pepper then roast until tender (about 20–25 minutes).
Blend with tahini and lemon juice while still warm slowly adding olive oil until smooth.
Adjust seasoning with more salt tahini, or lemon as needed.
—

Chimichurri Sauce

80 g parsley chopped, stems removed
20 g dried oregano or fresh, if available
10 g chopped mint
60 g finely chopped garlic
80 g shallots finely diced
15 g chili flakes to taste
80 g red bell pepper finely diced
Pinch of Piment d’Espelette or mild chili powder
200 ml extra virgin olive oil
80 ml red wine vinegar
80 ml lemon juice
Salt to taste

Method:

Combine herbs garlic, shallots, chili, and bell pepper in a bowl.
Whisk in red wine vinegar and olive oil until emulsified.
Finish with lemon juice salt, and pepper.
Keep chilled in an airtight container until serving.
—

Charred Cauliflower Steaks

1 kg cauliflower about 10 thick slices
50 ml olive oil
Salt & pepper to taste
10 g garlic powder
10 g paprika
10 g ground coriander
10 g turmeric curcuma

Method:

Preheat oven to 190°C / 374°F.
Trim outer leaves and cut cauliflower into thick 1-inch steaks.
Arrange on a lined baking tray drizzle with olive oil, and season with spices.
Roast for 15 minutes flip, drizzle again, and roast another 10–15 minutes until golden and tender.

Method

To Serve

Picked cilantro leaves
Crispy chickpeas (about 35 g)
50 ml olive oil
Zest of 1 lemon
Piment d’Espelette or mild chili powder
Salt to taste

Finishing Touches:

Deep-fry chickpeas until crispy, drain, and season with salt.
Plate a generous spoon of carrot hummus, top with cauliflower steak, drizzle with chimichurri, and scatter crispy chickpeas and herbs.
Finish with lemon zest and a sprinkle of Piment d’Espelette.

Notes

Charred Cauliflower Steak with Carrot Hummus & Chimichurri Sauce — a vibrant, plant-based feast from FeastyNet.net.

🌿 Chef’s Tips

For extra smokiness, grill the cauliflower instead of roasting.

Make chimichurri a day ahead — the flavors intensify beautifully overnight.

Serve with couscous, quinoa, or warm flatbread for a heartier meal.

—

⚖️ Nutrition (Per Serving)

Nutrient Amount

Calories 265 kcal
Protein 6 g
Fat 18 g
Saturated Fat 2.3 g
Carbohydrates 20 g
Sugars 8 g
Fiber 6 g
Sodium 220 mg

Estimated values; may vary based on portion size and ingredients.

—

⚠️ Allergen & Dietary Information

Allergen Contains Notes

Gluten ❌ Gluten-free
Dairy ❌ Dairy-free
Eggs ❌ Egg-free
Nuts ❌ Nut-free
Soy ❌ Soy-free
Sesame ✅ Contains tahini (sesame paste)
Vegan ✅ 100% Plant-based

—

🌟 Why You’ll Love It

This dish is:
✅ Vegan & gluten-free
✅ Packed with protein and fiber
✅ Visually stunning — perfect for plating
✅ A bold mix of roasted, herby, and citrusy flavors

—

📸 Serving Suggestion

Serve the cauliflower steak on a swoosh of carrot hummus, drizzle with bright green chimichurri, and garnish with crispy chickpeas and fresh cilantro. Finish with a dusting of Piment d’Espelette and a squeeze of lemon.

—

Feast Well. Eat Bright. Stay Plant-Powered.

Discover more from Feasty

Subscribe to get the latest posts sent to your email.

🌿 Charred Cauliflower Steak with Carrot Hummus & Chimichurri Sauce