Preheat oven to 180C

Roasted Chickpeas

Line a baking tray with baking paper and set aside. In a bowl combine the cooked chickpeas, paprika, cayenne pepper and olive oil and mix until the chickpeas are coated with oil and spices. Spread the coated chickpeas out onto the baking tray and bake for approx 20mins until golden brown. Once cooked set aside to cool.

Blackened Cauliflower

Line another baking tray with baking paper and set aside. 

Cut the cauliflower across making four large slices of cauliflower that are intact, forming a cauliflower ‘steak’. Place these flat side down on the baking tray, making sure there is space in between them.

In a small bowl, combine all the other ingredients and mix well. Using a pastry brush, paint both sides of the cauliflower steaks, making sure they are liberally covered with the mixture.

Place the tray in the oven and bake for approx 15mins until the top side of the cauliflower has started to go dark golden brown, then turn over and cook the other side.

While the cauliflower is cooking make the chimichurri and hummus


Place everything in a blender except the olive oil. Blend until the herbs are chopped coarsely. Add olive oil and blend until all combined.


In a food processor, blend the tahini and lemon juice for approx 1 minute until whipped. Add the olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice and blend again. Add the chickpeas and process until smooth, approx 2 minutes. If the hummus is too thick or contains tiny bits of chickpeas, add some water and process again until the mixture is the right consistency and creamy smooth.


Spread two large spoonsful of hummus on a dinner plate. Place a blackened cauliflower steak on top of the hummus. Drizzle with a good amount of chimichurri and then sprinkle with roasted chick peas. Drizzle around some extra virgin olive oil to finish and its ready to serve.