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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Cut the cauliflower into slices about 3/4 inch thick and place on the baking sheet. You'll get 2-3 full slices from each head; the ends will likely fall apart into florets.
Mix olive oil, sea salt, black pepper, paprika, and garlic powder in a small bowl. Brush the mixture over both sides of the cauliflower steaks.
Sear on a heatproof pan for 10-15 minutes until golden brown, then transfer to the oven for 20 minutes.
Blend all the hummus ingredients until smooth.
Spread the hummus on the plate, top with the cauliflower steaks and garnish with pomegranate seeds, parsley, and chopped almonds.
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The peanut butter in the hummus might sound unusual, but it completes the dish.
Can I use canned pumpkin for the hummus?
Yes, canned pumpkin puree works well for this recipe.
What can I use instead of peanut butter?
You can substitute tahini for peanut butter if preferred.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the hummus ahead of time?
Yes, the hummus can be made a day in advance and stored in the refrigerator.
What other garnishes can I use?
You can use toasted seeds or nuts as alternative garnishes.
