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Blumenkohlsteak mit Byodo Chili-Paprika Sauce und Byodo Kräuter Remoulade

Grilled cauliflower steaks with paprika hummus

Tender, marinated cauliflower steaks, grilled to perfection, meet creamy paprika hummus and the freshness of the fine herb remoulade. This dish will turn your barbecue evening into a special highlight!


140 min.


Ingredients Cauliflower steaks
2 Large floral charcoal
4 Handles Thyme
3 Handles Rosemary
1 Glass Herb remoulade
Ingredients Paprika hummus
4 Paprika
400 g Chickpeas, drained
150 g Tomatoes, dried & pickled
80 ml Water
3 EL Tahini
2 TL Fine premium organic sea salt
1 Garlic clove
1 Lime (juice)

Preparation of paprika hummus

Prepare the paprika hummus according to the recipe:


Preparation of cauliflower steaks

Preheat the grill with a plancha/grill plate, ideally to a temperature of approx. 150 °C on a low to medium heat. Wash and clean the flowering cabbage, removing the green leaves without damaging the stalk. Carefully cut lengthwise through the center. Cut an approx. 3 cm thick slice from each half. Usually only 2 steaks can be cut from each cauliflower, as not all the florets hold on to the stalk.

Mix the chili bell pepper sauce and roast olive into a marinade. Finely chop the herbs and stir in. Season with salt and pepper. Brush the cauliflower steaks generously with the marinade on both sides and grill slowly on the grill plate for a total of 35-40 minutes until golden brown. Turn once halfway through. Make sure that the heat is not too high, otherwise the cauliflower will darken too quickly.

Blumenkohlsteaks mit Byodo Kräuter Remoulade und Paprika Hummus

Serve the cauliflower steaks with the paprika hummus and herb remoulade.

Blumenkohlsteaks mit Byodo Kräuter Remoulade
Our tip!

The remaining cauliflower florets can either be grilled on the plancha or placed on skewers. Brush with additional marinade. When cold, they are perfect for a cauliflower salad the next day.

Recipe properties BarbecuemediumSummerVegetablesVegetarian
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