Cauliflower Steak with Chimichurri & Hummus - Healthy Recipe by Chef Karan Chawla

Method

1. Slice cauliflower into thick steaks, keeping the core intact so they hold together.
2. Brush both sides generously with olive oil.
3. Season with paprika, cumin, and salt. Press the spices in gently.
4. Roast at 220°C / pan-sear on medium-high heat until deep golden and tender — about 10–12 minutes per side.

• 1½ cups coriander, finely chopped
• 3 garlic cloves, minced
• ½–¾ tsp salt
• 1 tbsp lemon juice
• 1 tsp red chilli, finely chopped
• ½ cup extra-virgin olive oil

Method

1. Finely chop the coriander and mince the garlic — knife work, not a blender, keeps the texture alive.
2. Combine all ingredients in a bowl and mix well.
3. Let it rest for 10–15 minutes so the flavours meld. The wait is worth it.

• 1½ cups cooked chickpeas
• ¼ cup tahini
• 3 tbsp lemon juice
• 2–3 small garlic cloves
• 2–3 ice cubes (the silkiness secret)
• 2 tbsp olive oil
• ¾ tsp salt

Method

1. Add tahini and lemon juice to a food processor first. Blend for 1 minute until whipped.
2. Add chickpeas, garlic, salt, and ice cubes. The ice creates an aerated, silky texture.
3. Blend for 3–4 minutes until completely smooth. Stream in olive oil while blending.
4. Taste and adjust. It should be rich, lemony, and impossibly smooth.