Cauliflower Steak with Chickpea Cream and Hummus

Cut the cauliflower into 2-3 thick slices of approximately 2 cm (like steaks). In a small bowl, mix the tomato paste, half of the soy sauce (1 tablespoon), sweet paprika, smoked paprika, and olive oil. Brush the cauliflower slices with this marinade on both sides.

Preheat the oven to 180 °C (fan-assisted function). Place the cauliflower steaks on a baking tray lined with baking paper and bake for 20-25 minutes, until the cauliflower softens and the marinade caramelizes. Add the whole garlic cloves to the tray as well (wrapped in aluminum foil if you want them to remain creamy).

In a blender, combine the drained chickpeas, tahini paste, roasted garlic, the remaining soy sauce (1 tablespoon), and lemon juice. Blend until you get a smooth consistency. If necessary, add a little water or aquafaba (the liquid from the can) to achieve an airy cream.