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BBQ Cauliflower Steaks with Hummus, Cilantro Pesto & Pomegranates

BBQ Cauliflower Steaks with Hummus, Cilantro Pesto & Pomegranates

By: Lisa Guy

Cauliflower, like other brassica vegetables, contains a group of phytochemicals called glucosinolates. These important compounds have been found to have anti-cancerous properties as they help reduce inflammation and detoxify carcinogenic compounds before they can cause damage to cells in the body.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 450g Kent pumpkin, peeled & diced
  • 400g tin chickpeas, drained
  • 2 tbsp tahini
  • Juice 2 lemons
  • 3 tbsp cold-pressed olive oil
  • ½ tsp cumin
  • 1 clove garlic, crushed
  • ¼-½ tsp sea salt
  • 2½ cups coriander leaves & some stems
  • ½ cup toasted pine nuts
  • 1/3 cup cold-pressed olive oil
  • 2 cloves garlic, crushed
  • Juice & zest 1 lemon
  • Pinch sea salt
  • Pinch chilli flakes
  • 1 large whole cauliflower, cut into 4 thick slices
  • Pinch sea salt
  • Cold-pressed olive oil
  • 1 small pomegranate
  • Handful toasted pine nuts

Method


  • Preheat oven to 220°C and line a baking tray with baking paper.
  • To make the pumpkin hummus, toss pumpkin in olive oil. Bake for 30 mins until cooked through.
  • Place pumpkin and the rest of the hummus ingredients into food processor and blend until well combined. Add a tbsp of water at a time until you get a nice creamy consistency and desired thickness.
  • To make the coriander pesto, place all pesto ingredients into your food processor and blend until well combined. Set aside.
  • Brush cauliflower with olive oil and season with sea salt. Cook slices on your barbecue on medium heat for 5 mins each side until golden brown and cooked through.
  • To plate, spread ¼ cup of hummus on each plate, then top with a cauliflower steak. Drizzle with coriander pesto and top with pomegranate seeds and toasted pine nuts.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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