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03 May, 2021

Cauliflower Steak with roasted chickpeas, butter bean hummus and dill



  • 1 large cauliflower
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 300g chickpeas, drained
  • Small bunch of dill, roughly chopped
  • Juice of 1 lemon

For the hummus

  • 250g butter beans
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 2 tbsp water
  • 1 good pinch Maldon salt


  1. Preheat the oven to 180 degrees.
  2. Remove all outer leaves of the cauliflower. Try to keep a few of the inner, thinner, leaves on, these taste delicious when roasted! Cut the cauliflower into thick slices, depending on the size of your cauliflower and the thickness of the stalk you should manage to make 2 or 3 steaks.
  3. Line a baking tray with greaseproof paper and lay the cauliflower steaks down. Drizzle with olive oil, salt and pepper and roast for 20 minutes. Now remove them from the oven and add the chickpeas. Toss the chickpeas in the oil the cauliflower has been roasting in, add a drizzle more if required. Then sprinkle the chickpea and cauliflower with sesame seeds and return the baking tray to the oven for a further 15-20 minutes until the cauliflower is golden and the chickpeas are crisp. Apologies for the amount of times I have said cauliflower.
  4. Whilst your cauliflower is cooking make your hummus. Place all the ingredients in a food processor and blitz until smooth.
  5. Now you are ready to plate. Place a few generous dollops of hummus on the plate and spread evenly. Place a cauliflower steak on top and spoon over the chickpeas. Sprinkle with a generous amount of dill. Season to taste and add a squeeze of lemon juice.