Cauliflower steak and beetroot hummus recipe with raw rainbow carrot salad – Bondi Harvest
1 small cauliflower Yes please
2 tablespoons olive oil
1 brunch thyme
1 lemon, sliced
salt and pepper
2 cup cooked chickpeas
1 cup grated beetroot
2 tbs olive oil
1 tbs Greek yogurt
1 clove garlic
Preheat oven 180°C / 356°F.
Cut the cauliflower in half or thirds and then trim the outside sections to create 2 or 3 steaks.
In a pan on a medium heat add olive oil then cauliflower, cook and caramelise on one side for about 10 minutes, before turning and doing the same on the other.
Season cauliflower with salt and pepper, top with fresh thyme, sliced lemon and then place the pan in the oven.
Bake for 15–20 minutes until soft and golden.
to make beetroot hummus place chickpeas, olive oil, yogurt, garlic, salt and pepper into a blender or food processor and blend until combined and smooth (10 minutes)