Roasted Cauliflower Steak & Beetroot Hummus Recipe

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Cauliflower steak and beetroot hummus recipe with raw rainbow carrot salad – Bondi Harvest


  • 1 small cauliflower
  • 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 tbsp 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 caramelize 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)

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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