Natascha Brandt
Recipe Developer/Food Photographer
Based in Amsterdam, The Netherlands
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Instagram: @biteoflight | biteoflight.com
Ingredients
2 cauliflowers, sliced
2 tbsp coconut oil
500 g carrots, halved
4 red onions, quartered
5 cloves garlic, whole
150 g mixed mushrooms, halved
100 g almonds, chopped
A bunch of fresh thyme
60 g homemade hummus
1 lemon, squeezed
1 tbsp hot water
4 tbsp smoked paprika powder
1 tbsp onion powder
A bunch of fresh mint
Kosher salt and pepper
Instructions
Cauliflower
1. Preheat oven to 390°F and line a baking sheet with parchment paper.
2. Remove the outer green leaves of the cauliflower and cut the stems. Cut 3 cm off the left and right edges evenly, leaving the center intact. Slice the center in half, resulting in 2 steaks. Repeat process with the other head of cauliflower.
3. Place the cauliflowers steaks on the baking sheet and drizzle with coconut oil. Sprinkle salt and 2 tablespoons smoked paprika powder. Bake for about 25 minutes until the cauliflower is golden brown. Set aside.
4. In a large and hot skillet with coconut oil, place the roasted cauliflower steak and sprinkle salt, pepper and 1 tablespoon of smoked paprika. Let the steaks brown on both sides for about 5 minutes. Set aside.
Veggies
1. Preheat oven to 390°F and line a baking sheet with parchment paper.
2. Spread carrots, onions, garlic, thyme and mushrooms. Sprinkle salt, pepper, and onion powder. Roast for about 20 min. or until tender. Set aside.
Almonds
1. In a medium skillet with coconut oil, add chopped almonds and sprinkle rest of smoked paprika and a pinch of salt. Cook until fragrant and gold, about 3 min. Set aside.
Hummus Sauce
1. In a small bowl, mix together the hummus, lemon juice and water. Add a pinch of salt and pepper. Set aside.
2. Transfer the cauliflower steak and veggies to a serving dish, and drizzle some hummus sauce on the top. Sprinkle with smoked paprika almonds and fresh mint.