Back to top

My Basket (0)

  • No products in the basket.

Cauliflower steaks with harissa hummus and chimichurri dressing

by Elisa Rossi
on 13th April 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This dish is just bursting with so much flavour! The chimichurri dressing is packed with tangy notes from the lemon and amazing green goodness from the parsley. The harissa hummus is super creamy and spicy. It tastes amazing served with crispy and smoky cauliflower steaks.


Cauliflower steaks with harissa hummus and chimichurri dressing

1
2
3
4
5
Rate this recipe

It’s the perfect dish to make for a dinner party or when you want to treat yourself to something extra special.

Ingredients

  • FOR THE CAULIFLOWER:
  • 1 large heard of cauliflower
  • 3 tbsp olive oil
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • Juice 1/2 lemon
  • Salt & pepper to taste
  • FOR THE CHIMICHURRI DRESSING:
  • 50g fresh parsley
  • Juice 1/2 lemon
  • 5 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic
  • FOR THE HARISSA & SUNDRIED TOMATO HUMMUS:
  • 1 tin chickpeas, drained
  • 1 clove garlic
  • 1 tbsp tahini paste
  • 5 sun dried tomatoes
  • Juice 1/2 lemon
  • 1 tbsp harissa paste (use more or less depending on how spicy you like it)
  • Salt and pepper to taste
Cauliflower steaks with harissa hummus and chimichurri dressing
Prep Time
Serves
4

Instructions

  1. Start by marinating the cauliflower steaks:
    Remove all the leaves and stalk from the cauliflower. With a sharp knife slice the cauliflower in 4 thick “steak”. Steam the cauliflower steaks for 5 minutes until soft but still firm.

  2. In a small bowl mix the olive oil, lemon juice, ground coriander, cumin, salt and pepper. Brush the cauliflower steaks with the marinade and place them on a plate to marinate for at least 1 hour.

  3. In the meantime make the Harissa hummus:
    Drain and rinse the chickpeas under cold water and place them in the Ninja food processor appliance. Add all the other ingredients and blitz well until you have a smooth and creamy consistency. Remove the hummus from the food processor, pour it into a bowl and leave it to one side.

  4. Wash the food processor and make the chimichurri dressing. Wash and tear roughly the parsley (stalks included). Put the parsley into the food processor, add the olive oil, lemon juice, garlic, apple cider vinegar, salt & pepper to taste. Pour the dressing into a bowl and leave it to one side.

  5. Place a griddle pan on a high heat. Once very hot (that’s very important) place 2 cauliflower steaks on it. Press them down with a fork. Cook the steak on 1 side for 2-3 minutes, flip it onto the other side and repeat. Transfer the griddle pan into the oven and cook for about 30 minutes until soft.
    If you don’t have a griddle pan you can just cook the cauliflower steaks directly in oven for slightly longer, about 35-40 minutes

  6. To serve:
    Spread a generous dollop of hummus onto a plate, place the cauliflower steak on top and drizzle with chimichurri dressing.

  7. – Leftover dressing or hummus can be stored in the fridge in an airtight container for up to 4-5 days.

Elisa Rossi

I started my blog Happy Skin Kitchen after suffering of hormonal acne for few years. During this period I tried numerous creams and antibiotics and after seeing no improvements I decided to take the matter into my own hands and try to clear my skin through a more holistic approach. Since then I gradually moved to a mostly wholefood plant based diet which has proven to the best choice I made for my skin and my overall health as well.


Read more posts by Elisa Rossi

Win with Ninja

Take a look at our latest #inspiredbyninja giveaway.

Check it out