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Ingredients 0/8
Why Everyone Loves This Recipe
Full of vibrant flavors and healthy ingredients. It’s a great way to enjoy vegetables in a satisfying and hearty form. Plus, it’s easy to customize with your favorite herbs and spices.
Helpful Kitchen Tips
- Use a sharp knife to cut even cauliflower slices for uniform cooking.
- Roast at a high temperature to get a nice caramelized edge.
- Brush the cauliflower with olive oil to keep it moist and flavorful.
- Roast at a high temperature to get a nice caramelized edge.
- Brush the cauliflower with olive oil to keep it moist and flavorful.
Directions
Trim off the leaves from the cauliflower, then slice it into thick steaks about 1 1/2 to 2 inches wide. Give each side a good brush with olive oil and some minced garlic. Heat up your grill to medium and lightly oil the grates so nothing sticks. Place the cauliflower steaks on the grill and cook them until they’re nicely golden, about 5 to 7 minutes per side. Once they’re done, spread a generous layer of hummus over each steak. Scatter the olives, chopped red pepper, and a sprinkle of nutritional yeast on top. Finally, use a spiralizer to turn the zucchini into ribbons and pile them on as a fresh, colorful garnish.
Serving Variations
Pair these steaks with a fresh salad or a side of couscous for a complete meal. A dollop of tzatziki or a squeeze of lemon juice can add a refreshing touch.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the texture crisp. Avoid microwaving to prevent sogginess.
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