Cauliflower steaks

Ingredients

• 2cauliflower, large heads, leaves trimmed, stalk left intact
• 1/3 cupolive oil
• 1 1/2 tspsmoked paprika
• 1 tspground cumin
• 2 oztahini
• 1lemon, juiced
• 1 clovegarlic, crushed to a paste
• 1/2 ozfresh parsley, chopped
• 2 ozpomegranate seeds
• 1 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 400°F. Stand each cauliflower on its base and cut two 3cm slabs from the middle of each, straight down through the core. Keep the loose florets from the outsides.

2. 2

   Mix 3 tablespoons of the oil with the paprika, cumin, a teaspoon of the salt and the pepper and brush it over both sides of the steaks. Sear them in a hot ovenproof skillet for 3 minutes a side, until deeply browned.

3. 3

   Toss the loose florets with the remaining oil and the rest of the salt, scatter them around the steaks and put the pan in the oven for 18 to 20 minutes, until a knife goes into the stalk without resistance.

4. 4

   Whisk the tahini, lemon juice, garlic and 4 tablespoons of cold water together until it goes smooth and pourable. Spoon it over the steaks and finish with the parsley and pomegranate seeds.