This Mediterranean-inspired dish features golden, caramelized cauliflower steaks served over creamy hummus, topped with tangy feta cheese, briny Kalamata olives, and fresh herbs. It’s a wholesome, elegant plant-based plate that works beautifully as a light lunch, a vibrant side, or a stunning starter.

Why You’ll Love This Recipe

Roasted Cauliflower Steaks with Hummus, Feta & Olives is a celebration of texture and flavor. The cauliflower becomes deeply caramelized and tender in the oven, pairing perfectly with the smooth, rich hummus. Topped with sharp feta, savory olives, and fresh herbs, this dish offers bold Mediterranean notes in every bite. It’s quick to prepare, visually impressive, and naturally vegetarian—making it a perfect option for both everyday meals and entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 large head cauliflower
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup hummus (store-bought or homemade)
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and halved
• Fresh microgreens or parsley, for garnish
• Optional: a drizzle of lemon juice or extra virgin olive oil

Directions

1. Preheat oven to 425°F (220°C).
2. Remove the leaves from the cauliflower and trim the stem while keeping the head intact. Carefully slice the cauliflower into 3/4-inch thick steaks (you should get about 2–3 intact steaks from one head).
3. Arrange the cauliflower steaks on a parchment-lined baking sheet. Brush both sides with olive oil and season with salt and freshly ground black pepper.
4. Roast in the oven for 25–30 minutes, flipping halfway through, until the steaks are golden brown and tender.
5. To plate, spread a generous spoonful of hummus onto each serving plate. Place a roasted cauliflower steak on top of the hummus.
6. Sprinkle crumbled feta cheese and halved olives over the cauliflower.
7. Garnish with microgreens or chopped fresh parsley.
8. Optionally, drizzle with lemon juice or a touch of extra virgin olive oil just before serving. Serve warm.

Servings and timing

This recipe serves 2–3 as a main dish or 4 as an appetizer or side.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegan option: Omit the feta or replace it with a vegan feta-style cheese.
• Add grains: Serve the cauliflower over a bed of quinoa, couscous, or bulgur for a more filling meal.
• Spiced version: Sprinkle the cauliflower with cumin, smoked paprika, or za’atar before roasting for additional flavor.
• Add crunch: Garnish with toasted pine nuts or roasted chickpeas.
• Different sauces: Substitute hummus with baba ganoush or tzatziki for a flavor twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the cauliflower steaks in a 350°F (175°C) oven for 10–15 minutes until warmed through. Reassemble the plate with fresh hummus and garnish before serving.
Avoid microwaving if possible, as it can soften the cauliflower too much and compromise texture.

FAQs

How do I keep the cauliflower steaks from falling apart?

Use a large, firm head of cauliflower and slice carefully through the core to create intact steaks. Some florets may fall away—save these to roast alongside the steaks.

Can I grill the cauliflower instead of roasting?

Yes, cauliflower steaks can be grilled over medium-high heat for 5–7 minutes per side until charred and tender. Brush with oil and season well before grilling.

What type of hummus works best for this dish?

Classic hummus is ideal, but roasted garlic or lemon-flavored hummus adds extra dimension. Homemade hummus offers the best texture and taste.

Is this dish gluten-free?

Yes, it is naturally gluten-free. Just ensure any store-bought hummus or feta used is labeled gluten-free.

Can I make this recipe ahead of time?

The cauliflower can be roasted ahead and reheated in the oven. Assemble with hummus and toppings just before serving for best results.

What can I use instead of feta?

Try goat cheese, ricotta salata, or a plant-based cheese alternative for a similar salty, creamy finish.

Are Kalamata olives necessary?

While Kalamata olives add a briny punch, you can use green olives or omit them entirely based on preference.

How do I make homemade hummus?

Blend 1 can of drained chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 clove garlic, 2 tbsp olive oil, and salt to taste. Add water to adjust texture as needed.

Can I serve this dish cold?

Yes, this dish is delicious warm or at room temperature. However, for best texture, the cauliflower should be freshly roasted or reheated.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or a dry rosé complements the Mediterranean flavors beautifully.

Conclusion

Roasted Cauliflower Steaks with Hummus, Feta & Olives is a refined yet simple dish that delivers big on flavor and presentation. With just a few wholesome ingredients, it transforms humble cauliflower into a centerpiece-worthy meal. Whether served as a vegetarian main or an elegant appetizer, this recipe is sure to impress.

Roasted Cauliflower Steaks with Hummus, Feta & Olives

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Ce plat d’inspiration méditerranéenne se compose de steaks de chou-fleur dorés et caramélisés, servis sur un houmous crémeux, le tout agrémenté de feta acidulée, d’olives Kalamata saumâtres et d’herbes fraîches. C’est une assiette végétale saine et élégante, parfaite pour un déjeuner léger ou une entrée savoureuse.

---

Ingredients

• 1 grosse tête de chou-fleur
• 2 cuillères à soupe d’huile d’olive
• Sel et poivre noir fraîchement moulu, au goût
• 1 tasse de houmous (du commerce ou fait maison)
• 1/3 tasse de fromage feta émietté
• 1/4 tasse d’olives Kalamata, dénoyautées et coupées en deux
• Micro-pousses fraîches ou persil, pour la garniture
• Facultatif : un filet de jus de citron ou d’huile d’olive extra vierge

Cook Mode Prevent your screen from going dark

---

Instructions

1. Préchauffer le four à 425°F (220°C).
2. Retirez les feuilles du chou-fleur et coupez la tige en conservant la tête. Coupez-le en tranches de 1,9 cm d’épaisseur.
3. Disposer les steaks de chou-fleur sur une plaque de cuisson recouverte de papier sulfurisé. Badigeonner les deux faces d’huile d’olive et assaisonner de sel et de poivre.
4. Rôtir pendant 25 à 30 minutes, en retournant à mi-cuisson, jusqu’à ce qu’ils soient dorés et tendres.
5. Pour dresser les assiettes, répartissez une généreuse cuillerée de houmous sur chaque assiette. Garnissez d’un steak de chou-fleur rôti.
6. Saupoudrer de feta, parsemer d’olives et garnir de micro-pousses ou de persil haché.
7. Terminez par un léger filet de jus de citron ou d’huile d’olive, si vous le souhaitez. Servez chaud.

---

Notes

• Choisissez un chou-fleur gros et ferme pour un tranchage uniforme.
• Faites rôtir les fleurons restants à côté des steaks.
• Pour une version végétalienne, omettez la feta ou utilisez une alternative végétale à la feta.

---

Nutrition

• Serving Size: 1 cauliflower steak with toppings
• Calories: 280
• Sugar: 4g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 15mg