Smoked Cauliflower Steaks with Pea Hummus & Quick Chow Chow

By Sprig Originals ✓ · cooked up in Sprig

A New Orleans steakhouse-style vegetable side rebuilt for a home oven: cauliflower hard-roasted at 450°F with smoked paprika and a few drops of liquid smoke until the edges go mahogany, then laid over a bright spring-green pea hummus with a sharp mustard-seed chow chow and a harissa–preserved lemon drizzle. No smoker, no grill, no special equipment — just a very hot sheet pan and a food processor.

Ingredients

• 1 cup green cabbage, finely chopped
• 1/2 cup red bell pepper, finely diced
• 1/3 cup yellow onion, finely diced
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1 tsp yellow mustard seed
• 1/4 tsp ground turmeric
• 1/4 tsp celery seed

• 1 large head cauliflower (about 2 1/2 lb), leaves trimmed
• 3 tbsp extra-virgin olive oil
• 2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp liquid smoke
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper, freshly ground

• 2 cups frozen green peas
• 1/2 cup canned chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 2 tbsp cold water, as needed

• 1 1/2 tbsp harissa paste
• 2 tbsp extra-virgin olive oil
• 2 tsp preserved lemon rind, finely minced (or 1 tsp lemon zest plus 1/4 tsp salt)
• 1 tsp honey
• 1 tsp lemon juice

• 2 tbsp fresh mint leaves, torn
• 2 tbsp toasted pumpkin seeds
• flaky sea salt

Instructions

1. Make the chow chow first so it has time to pickle. Combine the cabbage, bell pepper, and onion in a heatproof bowl. In a small saucepan, bring the cider vinegar, water, sugar, 1 tsp salt, mustard seed, turmeric, and celery seed to a boil over medium-high heat, stirring until the sugar dissolves, about 2 minutes. Pour the hot brine over the vegetables, press down so they submerge, and let sit at room temperature at least 30 minutes, stirring once or twice.
2. Place a rimmed baking sheet on the middle rack and preheat the oven to 450°F. Preheating the pan is what gives you a dark, seared underside without flipping.
3. Stand the cauliflower stem-down on a cutting board. Cut two 1-inch-thick steaks from the center of the head, one on each side of the core. Cut the remaining outer sections into 1 1/2-inch florets, keeping some flat cut faces intact.
4. In a large bowl, whisk the 3 tbsp olive oil with the smoked paprika, garlic powder, liquid smoke, 1 1/4 tsp salt, and black pepper. Add the florets and toss to coat, then brush both sides of the two steaks with the remaining mixture. Use every drop — the liquid smoke is doing the work of a smoker here.
5. Carefully pull out the hot sheet pan and arrange the steaks and florets in a single layer, cut sides down, with space between pieces. Roast 18 minutes without touching, then flip the steaks and stir the florets and roast 8 to 12 minutes more, until the edges are deeply browned and a knife slides into the stem with no resistance. Total roast time is 26 to 30 minutes.
6. While the cauliflower roasts, make the pea hummus. Bring a small saucepan of salted water to a boil, add the frozen peas, and cook 3 minutes. Drain, reserving 1/4 cup cooking water, and rinse the peas briefly under cold water to lock in the color.
7. Transfer the peas to a food processor with the chickpeas, tahini, lemon juice, garlic, 3 tbsp olive oil, and 3/4 tsp salt. Process 60 to 90 seconds, scraping down once, adding cold water or reserved pea water 1 tbsp at a time until it is silky and spreadable. Taste and adjust salt and lemon.
8. Stir together the harissa, 2 tbsp olive oil, preserved lemon, honey, and 1 tsp lemon juice in a small bowl. It should be loose enough to drizzle from a spoon; thin with a teaspoon of water if needed.
9. Spread the pea hummus over the base of a wide platter or four plates, making a shallow well with the back of a spoon. Set the cauliflower steaks in the center and pile the florets around them.
10. Drain the chow chow well and scatter it over and around the cauliflower. Drizzle the harissa oil over everything, then finish with torn mint, pumpkin seeds, and flaky salt. Serve warm, while the hummus is still cool underneath the hot cauliflower.

Chef's tips

Nutrition (per serving, estimated)

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