Cauliflower "Steak" with Hummus and Pomegranate Sauce

• • 1 Large cauliflower
• • 5 tablespoons olive oil
• • 1 Vegetable stock cube, grated
• • Salt
• • Freshly ground pepper
• • 1/2 teaspoon cumin
• • 1/2 teaspoon smoked paprika

For the Hummus

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

For the Pomegranate Sauce

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

1. 1. Remove the leaves from the cauliflower, but keep the core intact. Cut two thick slices, about 3–4 centimeters thick, from the center.
2. 2. In a bowl, mix the olive oil, stock, spices, salt, and pepper. Brush the cauliflower slices.
3. 3. Sear in a very hot pan for 3–4 minutes on each side until they get a rich color. Transfer to a preheated oven at 190°C (375°F) 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. Gradually add the ice water until you achieve a silky, smooth texture. You want a softer cream than classic hummus.
3. 3. Finish with the olive oil and salt.

For the Pomegranate Sauce:

1. 1. Gently mix all the ingredients until the aromas meld together. Serve the cauliflower steaks with the hummus and pomegranate sauce.