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Zesty cauliflower steaks are served over hummus and sprinkled with a lemony pine nut gremolata.
One of those low-effort, high-reward recipes you are going to want to make again and again. ♡
Seriously, we’ve been completely obsessed with this recipe over the past few months and can’t get enough of this gorgeous mix of flavors. The cauliflower steaks are seasoned with an earthy mix of smoked paprika, cumin and black pepper, then briefly pan-seared and baked in until tender. While those are in the oven, we mix up a bright and zippy pine nut gremolata made with lots of fresh mint, parsley, lemon and garlic. The hot cauliflower steaks are then served over a swirl of hummus (homemade or store-bought), sprinkled with the gremolata, and finished with an extra drizzle of olive oil. And just like that…an absolutely delicious vegetarian dinner will be yours to enjoy.
This recipe actually happens to be both vegan and gluten-free too, and can easily be prepped ahead of time if you’d like to make a larger batch for entertaining or a small batch for a normal weeknight. We typically serve ours with a simple side salad and a loaf of good crusty bread to mop up any extra hummus. And it always, always hits the spot.
Let’s make some cauliflower steaks!
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