Spiced Cauliflower Steaks with Muhammara Hummus

Servings: 5 Total Time: 1 hr 10 mins

This isn’t your average cauliflower dish. A bold and flavour-packed plant-based main that brings together smoky cauliflower steaks, creamy muhammara-style hummus, herbaceous lemon sauce, and crunchy lentil crisps, all topped with pomegranate, almonds, and a drizzle of molasses for that extra “wow.”

The steaks are perfectly charred, fork-tender and infused with a cozy mix of smoked paprika, garam masala, and thyme. The muhammara hummus adds a velvety richness with a sweet-spicy depth from roasted peppers, walnuts, and pomegranate molasses. It’s all brought together with a punchy herb sauce and crisped lentils for crunch. Think of it as a Mediterranean-inspired dinner party on a plate, equally beautiful and nourishing.

Whether you’re entertaining guests or treating yourself to a cozy night in, this dish is a satisfying and elevated way to enjoy plant-forward cooking. It also holds up great for leftovers, so double the recipe if you want to meal prep something special!

Nutritional Benefits

Cauliflower: High in fibre, vitamin C, and antioxidants, great for digestion and immune support.

Chickpeas + Lentils: Excellent sources of plant-based protein, fibre and iron to help keep energy levels steady.

Walnuts: Rich in omega-3 fatty acids, supporting brain and heart health.

Pomegranate Molasses + Seeds: Antioxidant-rich and anti-inflammatory, they add a touch of sweetness and tang.

Herbs & Spices: Not only flavour-boosters but also anti-inflammatory powerhouses that support overall wellness.

Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins
Servings: 5

Description

A bold and flavour-packed plant-based main featuring smoky cauliflower steaks, creamy muhammara hummus, crispy lentil bites, and a vibrant herbed lemon sauce. Perfect for a nourishing dinner or an impressive brunch platter.

Ingredients

Cooking Mode Disabled

For the Cauliflower Steaks

For the Muhammara Hummus

For the Herbed Lemon Sauce

For the Lentil Crisps

Toppings

Instructions

For Roasted Red Peppers:

  1. You can use jarred roasted red peppers for convenience, or roast them yourself for extra flavour. To roast at home, brush the peppers generously with oil and roast at 425°F for about 30 minutes, turning 2–3 times until charred and tender. If using jarred or canned peppers (which tend to be more acidic), reduce the amount of lemon juice in the recipe to ½–1 tablespoon to balance the flavour.

Make the Muhammara Hummus

  1. Place all ingredients in a food processor and blend until smooth and creamy. Adjust lemon juice depending on the acidity of your roasted peppers.

Crisp the Lentils

  1. Preheat oven to 400°F. Toss dried lentils with olive oil, paprika, hing, and salt. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until crispy.

Prepare the Cauliflower Steaks

  1. Heat a skillet over medium heat with a drizzle of oil. Sear the cauliflower steaks for 3–4 minutes on each side, until browned. Add ⅓ cup water, cover with a lid, and let steam for 10–15 minutes or until fork-tender, checking every 5 minutes and adding more water as needed.
  2. Slice cauliflower into 1-inch steaks. Reserve any loose florets for roasting. In a small bowl, whisk together smoked paprika, garam masala, thyme, hing, olive oil, salt, and pepper. Brush the spice mixture onto both sides of the cauliflower steaks.

Prepare the Herbed Lemon Sauce

  1. In a small bowl, whisk together all the sauce ingredients until well combined. Taste and adjust salt and lemon as needed.

Assemble the Dish

  1. Spread a generous layer of muhammara hummus on a plate. Top with a cauliflower steak, a spoonful of herbed lemon sauce, and a sprinkle of lentil crisps. Finish with pomegranate seeds, chopped almonds, and a drizzle of pomegranate molasses. Serve with crusty bread, I love sourdough, or pillowy soft naan or pita smothered in vegan butter

Nutrition Facts

484kcal
Calories
18g
Protein
53g
Carbs
26g
Fat
15g
Fiber
17g
Sugar

Nutrition Facts

Servings 5


Amount Per Serving
Calories 484kcal
% Daily Value *
Total Fat 26g40%
Total Carbohydrate 53g18%
Dietary Fiber 15g60%
Sugars 17g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Frequently Asked Questions

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Can I make any components of this dish ahead of time?

Absolutely! The muhammara hummus and herbed lemon sauce can both be made up to 3 days ahead and stored in the fridge. The lentil crisps also keep well in an airtight container for a couple of days. Just roast the cauliflower steaks fresh for the best texture.

What if I can’t find pomegranate molasses?

No worries! You can substitute with a mix of balsamic glaze and a touch of maple syrup for a similar sweet-tangy effect. It won’t be exactly the same, but it still brings great depth of flavour.

What’s the best way to cut cauliflower into steaks without it falling apart?

Use a large, sharp knife and slice straight through the centre of the cauliflower head into 1-inch thick pieces. Don’t worry if some florets fall off, just roast them alongside the steaks and use them in the dish.

Is this dish filling enough for dinner?

Definitely. Between the chickpeas, lentils, walnuts and cauliflower, this recipe is protein-rich and hearty. It’s a full, satisfying meal on its own, but you can also serve it with warm flatbread or a side salad if you’re feeding extra-hungry eaters.

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