Cauliflower Steaks

Ingredients

• 2 headcauliflower, large, leaves trimmed but core left in
• 1/4 cupolive oil
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspgarlic powder
• 1 tspsea salt
• 1/2 tspblack pepper
• 2 oztahini
• 1lemon, juiced
• 1/2 ozfresh parsley, chopped
• 2 ozpomegranate seeds, to finish

Method

1. 1

   Heat the oven to 425°F. Stand each cauliflower on its base and cut down through the middle into thick slabs, keeping the core running through every one. You will get two or three real steaks per head; keep the loose florets.

2. 2

   Mix the olive oil with the smoked paprika, the ground cumin, the garlic powder, the salt and the black pepper. Brush it over both faces of every steak and toss the loose florets in whatever is left.

3. 3

   Lay the steaks on a baking sheet with space between them and scatter the florets around. Roast for 18 minutes, then turn each steak carefully with a spatula and roast for another 10 to 12 until the edges are properly browned and a knife slides through the core.

4. 4

   Whisk the tahini with the lemon juice — it will seize solid, which is expected — then add cold water a spoonful at a time until it pours in a thin ribbon. Season it with a pinch of salt.

5. 5

   Lift the steaks onto a warm platter with the florets tucked around, spoon the tahini over in a zigzag, and scatter with the chopped parsley and the pomegranate seeds.