Cauliflower Steak with Cannellini Beans

A satisfying, flavor-packed vegetarian main layered over creamy hummus — earthy, juicy, and herb-laced.

Ingredients

• 2 tablespoons olive oil

• 1 whole cauliflower, cut into 4 steaks

• 1 medium leek, thinly sliced

• 3 garlic cloves, minced

• Salt and pepper, to taste

• 1/2 teaspoon chili flakes

• 1/2 teaspoon cumin

• 1 teaspoon sumac

• 2 cups cherry tomatoes (or 1 can diced tomatoes, with juice)

• 1 can Cannellini beans, rinsed

• 1/4 cup white wine

• 1/2 cup hummus

• Handful of fresh basil, chopped

Instructions

1. Prepare the Cauliflower
   Preheat the oven to 350°F (175°C). Slice the cauliflower into four 1-inch-thick steaks. Season both sides with salt and pepper.

2. Sear the Cauliflower
   In an oven-safe skillet over medium-high heat, heat a drizzle of olive oil. Sear each side of the cauliflower steaks for 3–4 minutes, until golden. Remove and set aside.

3. Cook the Aromatics
   Lower heat to medium. In the same skillet, add more olive oil if needed and sauté the leek and garlic for 3–4 minutes. Stir in chili flakes, cumin, and sumac. Cook for 1 minute until fragrant.

4. Deglaze and Build the Sauce
   Pour in the white wine and simmer for 1 minute. Add cherry tomatoes and Cannellini beans. Season with salt and pepper. Stir gently and remove from heat.

5. Bake the Dish
   Nestle the cauliflower steaks into the tomato-bean mixture. Spoon some of the mixture over each steak. Transfer the skillet to the oven and bake for 10–15 minutes, until the cauliflower is tender.

6. Plate the Hummus
   Spread hummus onto a serving dish using the back of a spoon.

7. Assemble and Serve
   Top the hummus with the cauliflower steaks and spoon over the juicy bean-tomato mixture. Garnish with chopped basil, a drizzle of olive oil, and a pinch of Maldon salt. Serve immediately.