Vegan Beet Hummus & Chimichurri Sauce Over Cauliflower Steaks
Get ready for The ULTIMATE Cauliflower Steak & Hummus Recipe! These perfectly pan-seared cauliflower steaks develop a golden, crispy crust while staying tender inside, making them the perfect base for this vibrant dish. Served over a creamy, earthy beet hummus and topped with a zesty chimichurri sauce, every bite is bursting with bold flavors and wholesome goodness. It’s plant-based, easy to make, and guaranteed to impress—whether you’re cooking for yourself or serving up a show-stopping meal for guests.
Ingredients
Cauliflower Steaks
- ½ cauliflower
- 1 tsp tamari low sodium
- ¼ tsp pepper
Beet Hummus
- 1 beet cut into chunks and baked or boiled until soft (20-30 minutes). If boiled, drain once finished cooking.
- 1 14 ounce can garbanzo beans drained and rinsed
- ¼ cup nutritional yeast
- ⅓ cup lemon juice
- 2 tbsp tahini
- 1 tsp dark miso paste
Chimichurri Sauce
- 1 ½ cups parsley chopped, or 3/4 cup parsley and 3/4 cup cilantro
- 3 cloves garlic
- 1 tsp oregano
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- ½ tbsp dark miso paste or light miso
- ½ tsp red pepper flakes
- ½ tsp cracked pepper
Instructions
Cauliflower Steaks
- Very carefully slice the cauliflower into 3 – 1" slabs
- Place them on a well seasoned cast iron pan or carbon steel pan and cook on medium/high for a few minutes. Brush the tamari onto the cauliflower and sprinkle on the pepper.
- Flip each "steak" very carefully so that they don't break and cook for a few minutes.
- Turn the heat off, sprinkle a bit of water onto the pan and cover with some kind of lid or another pan creating a dome over the cauliflower slabs and leave to steam while you are preparing the rest of the recipe.
Beet Hummus
- Add all of the ingredients to a food processor or blender and blend until smooth.
Chimichurri Sauce
- Add all of the ingredients to food processor and blend for at least a couple minutes. Add a couple tablespoons of water if it is too dry.
Assembly
- Spoon some of the beet hummus onto a plate and spread it around a bit to make a base a bit larger than the size of the cauliflower steak.
- Place one of the cauliflower "steaks" on top of the hummus layer.
- Spoon some of the chimichurri sauce on top of the cauliflower.
- Store remaining beet hummus and chimichurri sauce in an airtight containers in the fridge.
Notes
Nutritional info will not be precise because you won’t be using all of the beet hummus.
Nutrition
Calories: 186kcalCarbohydrates: 21gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 420mgPotassium: 701mgFiber: 6gSugar: 5gVitamin A: 3994IUVitamin C: 87mgCalcium: 128mgIron: 5mg
Now we get to have steaks!? I am in!
Absolutely delicious! Cilantro lover here, so made the chimmichurri with just that. Complimented the beet hummus so well. Definitely made our V Day dinner special! Paired with a soba noodle and pear salad. Will definitely be making again and would be a fantastic dish for hosting. Thanks, Jill!
Hi Jill,
I have your recipe printed out and looking forward to trying it soon. Just wanted to let you know, that in the video you added 2 T of red wine vinegar which is not written in the recipe.
Thank you for letting me know Val.=) I got it corrected.