These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Hummus-Crusted Cauliflower Steaks
From Farm Where Life is Good
<p>A creative way to serve up the cauliflower; if this recipe doesn’t appeal, search “cauliflower steaks” online and you’ll find dozens of creative recipes!</p>Source: fatfreevegan.com (Entered by Lara Rasmussen Anderson)
1 lrg cauliflower head
salt and pepper
1/3 cup hummus
fresh herbs (parsley, thyme, rosemary, dill-- yoru choice, optional
Step by Step Instructions
- Preheat oven to 400F.
- Wash the cauliflower and trim off all the leaves and the bottom of the stem. Place it stem-down on your cutting board. Cut it in half straight down through the middle. Take each half and make another parallel cut so that you have two “steaks,” about 1/2 to 3/4-inch thick. Make one more parallel cut on each half, to try to get a total of 4 steaks.
- _Don’t worry if your final cut results in your cauliflower falling to pieces! How many steaks you get depends on the size and shape of your cauliflower. Reserve the individual florets for another use, or toss them with some hummus and roast them, too. (Individual florets will take less time, so be careful not to burn them.)_
- Sprinkle one side of each cauliflower steak with salt and pepper and place it pepper-side down on a non-stick or silicone-coated baking sheet. Spread hummus lightly on the top of each cauliflower piece and sprinkle with fresh herbs, if you want. Bake until cauliflower is just tender and hummus is beginning to lightly brown, about 30 minutes.
Back to Recipe Listings
Click here to go back to the recipe listings