Cauliflower "Steak" with Hummus and Pomegranate Salsa

• • 1 large cauliflower
• • 5 tablespoons olive oil
• • 1 vegetable stock cube, grated
• • Salt
• • Freshly ground pepper
• • ½ teaspoon cumin
• • ½ teaspoon smoked paprika

For the Hummus

• • 160 g cooked chickpeas
• • 2 tablespoons tahini
• • 1 tablespoon lemon juice
• • 1 small clove garlic
• • 3–4 tablespoons ice water
• • 2 tablespoons olive oil
• • Salt

For the Pomegranate Salsa

• • 3 tablespoons pomegranate seeds
• • 2 tablespoons toasted pine nuts
• • 2 tablespoons finely chopped parsley
• • 1 tablespoon olive oil
• • 1 teaspoon lemon juice
• • Pinch of salt

For the Cauliflower:

1. 1. Remove the leaves from the cauliflower, but keep the core intact. Cut two thick slices, about 3–4 cm thick, from the center.
2. 2. In a bowl, mix the olive oil, stock, spices, salt, and pepper. Brush the cauliflower slices with the mixture.
3. 3. Sear in a very hot pan for 3–4 minutes on each side until they get a nice dark color. Transfer to a preheated oven at 190°C and bake for 20 minutes until tender but still holding their shape.

For the Hummus:

1. 1. Blend the chickpeas with the tahini, garlic, and lemon.
2. 2. Add the ice water little by little until you achieve a silky, smooth texture. We want a creamier consistency than classic hummus.
3. 3. Finish with the olive oil and salt.

For the Pomegranate Salsa:

1. 1. Gently mix all ingredients until the aromas meld together.
2. 2. Serve the cauliflower steaks with the hummus.
3. 3. Top with the pomegranate salsa.