Cauliflower Steak with Red Pepper Hummus and Roasted Chickpeas

Plan for: 50 minutes
Yield: 6 servings

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1 8oz Tub Hope Red Pepper Hummus
1-2 Heads of Cauliflower, rinsed, green leaves removed
1 16oz can Chickpeas, drained and rinsed
Lemon Juice
Olive Oil
Salt + Pepper, to taste
Parsley (garnish)


  1. Preheat oven to 400. Cut the cauliflower head lengthwise from the steam getting one to two 1 in thick “steaks” per head. Set your “steaks” on a lined baking sheet. Brush with olive oil on both sides and sprinkle with salt and pepper (and desired spices) and a squeeze of lemon. Bake in oven for 40 min or until browned, flipping the steaks midway through.  * If you want a more charred steak turn your oven to broil and brown the top for an additional 2-3 min at the end
  2. Roasted Chickpea Garnish: drain and dry the chickpeas. In a bowl, add chickpeas, 1 tbsp olive oil, salt, pepper and other desired spices, toss to combine, add to the same baking sheet with the cauliflower steaks and bake for approximately 40 min.
  3. To serve, spread a generous smear of Hope Buffalo Bleu Hummus on a plate, add cauliflower steaks, sprinkle with roasted chickpeas, parsley, and additional salt and pepper + lemon juice to taste. Enjoy!

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