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Grilled Cauliflower “Steaks” with Hummus and Black Beans

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Total Time (mins)
30
Difficulty
1
Servings
4
Ingredients
15
Total Prep Time: 20 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size: 341g

Amount per serving
Calories 280 Calories from fat: 290
% Daily Value*
Fat 19 g 29 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 2.5 g %
Monounsaturated Fat 13 g %
Cholesterol 0 mg 0 %
Sodium 450 mg 19 %
Potassium 980 mg 28 %
Carbohydrate 23 g 8 %
Fiber 8 g 32 %
Sugars 7 g
Protein 8 g
Vitamin A 60 %
Vitamin C 210 %
Calcium 10 %
Iron 15 %
Vitamin E 15 %
Vitamin K 190 %
Riboflavin 10 %
Vitamin B6 25 %
Folate 60 %
Phosphorus 15 %
Magnesium 15 %
Copper 10 %
Manganese 40 %
Molybdenum 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The cauliflower “steaks” are the centerpiece of this plate, and tender baby greens make this meal a nutrient-rich winner. Every bite explodes with a spectrum of flavor, with DOLE® Organic 50-50 Spring Mix and Spinach taking the lead.

Ingredients

  • 1/4 cup olive oil, divided
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons ground sumac or 2 teaspoons of grated lemon peel
  • 2 teaspoons chopped fresh garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 large head DOLE® Cauliflower
  • 4 tablespoons hummus
  • 1 pkg. (5 oz.) DOLE Organic 50-50 Spring Mix & Spinach
  • 1 Black Bean Salad (recipe below)

Directions

  1. Stir together olive oil, lemon juice, sumac, garlic, red pepper flakes, cumin and salt. Set aside.
  2. Preheat broiler to high. Remove outer green leaves from the head of cauliflower. Turn the head of cauliflower upside down, core side up. Trim off the cauliflower florets on either side of core, leaving the core area intact. Cut 1-inch-thick slabs or “steaks” through the core, careful not to break off the florets. Arrange the steaks flat on baking sheet. Brush both sides of each cauliflower steak with olive oil mixture. Save remaining mixture.

  3. Broil on the top rack under the broiler on high heat for 10 minutes, turning once, or until lightly browned. Arrange cauliflower on four large plates. Spread each steak with a tablespoon hummus, then top with 1/3 cup black bean salad. Toss salad blend with remaining olive oil mixture. Serve the salad on top of the cauliflower.

Black-Bean-Salad: Combine 1/2 cup diced mango, 1/3 cup cooked black beans, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil and ¼ teaspoon salt. Cover; refrigerate until ready to serve. Makes 1 1/3 cups.

Tip: Brush the marinade on the cauliflower that has been trimmed off the head and broil it too. It’s great in salads or for snacking!

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Grilled Cauliflower “Steaks” with Hummus and Black Beans The cauliflower “steaks” are the centerpiece of this plate, and tender baby greens make this meal a nutrient-rich winner. Every bite explodes with a spectrum of flavor, with DOLE® Organic 50-50 Spring Mix and Spinach taking the lead. Prep Time:20 minutes Cook time: Serves: 4
Nutrition facts: 280 Calories, 19 grams fat
Ingredients: 1/4 cup olive oil, divided, 1/4 cup lemon juice, 1 1/2 tablespoons ground sumac or 2 teaspoons of grated lemon peel, 2 teaspoons chopped fresh garlic, 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1 large head DOLE® Cauliflower, 4 tablespoons hummus, 1 pkg. (5 oz.) DOLE Organic 50-50 Spring Mix & Spinach, 1 Black Bean Salad (recipe below), Directions:Stir together olive oil, lemon juice, sumac, garlic, red pepper flakes, cumin and salt. Set aside.

Preheat broiler to high. Remove outer green leaves from the head of cauliflower. Turn the head of cauliflower upside down, core side up. Trim off the cauliflower florets on either side of core, leaving the core area intact. Cut 1-inch-thick slabs or “steaks” through the core, careful not to break off the florets. Arrange the steaks flat on baking sheet. Brush both sides of each cauliflower steak with olive oil mixture. Save remaining mixture.

Broil on the top rack under the broiler on high heat for 10 minutes, turning once, or until lightly browned. Arrange cauliflower on four large plates. Spread each steak with a tablespoon hummus, then top with 1/3 cup black bean salad. Toss salad blend with remaining olive oil mixture. Serve the salad on top of the cauliflower.

Black-Bean-Salad: Combine 1/2 cup diced mango, 1/3 cup cooked black beans, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil and ¼ teaspoon salt. Cover; refrigerate until ready to serve. Makes 1 1/3 cups.Tip: Brush the marinade on the cauliflower that has been trimmed off the head and broil it too. It’s great in salads or for snacking!