Red Bell Pepper Hummus with Cauliflower Steak & Mediterranean Topping (Vegetarian, Gluten & Grain Free)
This is a delicous, easy and healthy dish with Medditerranean flavors
Servings 2
Ingredients
- 1 large Red bell pepper
- 1 (230) can (g) Chickpeas drained and rinsed
- 2 Garlic clove
- 1 tbsp Lemon juice
- 1-2 tbsp Tahini (optional)
- 1+1 tsp Sea salt
- 2 slices Cauliflower sliced lenghtwise from the middle
- 1 tsp Olive or Avocado oil
- 6-8 (Mixed) olives pitted and quartered
- 1/2 package Feta cheese crumbled
- Parsley, to garnish
Instructions
- Preheat the oven to 225 degrees Celsius.
- Divide the red bell pepper in two and core it.
- Put garlic cloves in aluminium foil.
- Add red bell pepper and garlic cloves on a parchment covered baking sheet and bake for 30 minutes.
- Meanwhile make two fairly thick (1-1 1/2 cm) slices from the mid of a cauliflower head.
- Add to the baking sheet and drizzle with olive oil (if using) and 1 tsp sea salt. Bake in the oven until golden brown (about 20-25 minutes) until golden brown and softened. I like my cauliflower steak not fully baked though. I take it out when it still has come chewing recistance left.
- Meanwhile pit and slice the olives and crumble the feta cheese.
- When the red bell pepper and cauliflower is ready turn off the oven.
- Take out the red bell pepper and let it cool for a few minutes, until you can peel it without burning your fingers.
- Add the peeled red bell pepper, chickpeas, garlic cloves, lemon juice, sea salt and tahini (if using) to a bowl and mix uging a hand mixer or a high speed blender. Taste to see if more seasoning is needed.
- Place the red bell pepper hummus on plates followed by cauliflower. Top with sun dried tomatoes, olives, crumbled feta cheese and parsley.