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Millie’s Dishes Purple Cauliflower Steaks with Spinach Hummus & Almond Salsa Verde

Millie’s Dishes Purple Cauliflower Steaks with Spinach Hummus & Almond Salsa Verde

  • 2 serves

  • 35 mins

  • Vegan

  • Dairy Free

  • Gluten Free

Ingredients

For the cauliflower

  • 1 purple cauliflower, cut into 2cm thick steaks
  • 2 tbsp olive oil
  • Salt and pepper

For the flaked almond salsa verde

  • 15g fresh coriander, finely chopped
  • 15g fresh parsley, finely chopped
  • 15g mint leaves, finely chopped (stems removed)
  • 20g flaked almonds, toasted
  • 1 tsp red wine vinegar
  • 1 tsp agave or maple syrup
  • 2 tbsp olive oil

To serve:

  • 2 tbsp ChicP Spinach & Parsley Hummus
  • Any green side salad (rocket, watercress or dressed lettuce work well)

Example Product Title

By Hannah Mccollum

A showstopper that’s as bold as it is green.

Cauliflower, but make it loud. Roasted until tender and charred, then layered over a creamy swirl of ChicP Spinach & Parsley Hummus. Finished with a herby almond salsa verde and a crisp green salad, this is plant-based plating with all the drama (and none of the fuss).

Method:

  1. Preheat your oven to 180°C (fan).
  2. Lay the cauliflower steaks on a lined baking tray. Drizzle with olive oil, season with salt and pepper and roast for 30 minutes, until golden and tender.
  3. While that’s cooking, make your salsa verde. In a bowl, mix the herbs, toasted almonds, vinegar, agave and olive oil. Season to taste.
  4. Once the cauliflower’s done, it’s time to plate. Spread a generous spoonful of ChicP Spinach & Parsley Hummus on the plate, lay the cauliflower steak on top and spoon over the salsa verde.
  5. Serve with your green salad of choice.

Why it works:
ChicP’s Spinach & Parsley Hummus brings a creamy, herby base that cuts through the roasted cauliflower and zippy salsa. The result? Fresh, filling, and full of flavour. It’s the kind of plant-based plate that makes a statement.

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Millie’s Dishes Purple Cauliflower Steaks with Spinach Hummus & Almond Salsa Verde