Cauliflower:

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1 pc large head cauliflower ((cut into 1-inch thick “steaks”))

2 heads garlic

5 tbsp olive oil

Salt and pepper ((to taste))

1 tsp smoked paprika

½ tsp garlic powder

½ tsp ground cumin

¼ tsp turmeric ((optional, for a hint of color and earthiness))

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Hummus:

400 g chickpeas ((drained and rinsed))

4 tbsp tahini

1 pc lemon ((only the juice))

Salt and pepper ((to taste))

Water ((as needed, to adjust consistency))

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Garnish:

Fresh parsley ((chopped))

Chili oil

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1. Preheat & Prepare:- Preheat your oven to 400°F (200°C).- Arrange the cauliflower “steaks” on a baking sheet lined with parchment paper. Reserve any extra florets to roast alongside.- In a small bowl, mix olive oil with salt, pepper, smoked paprika, garlic powder, cumin, and turmeric (if using).- Drizzle the seasoned oil over the cauliflower steaks and extra florets, ensuring they are evenly coated.- Place the 2 heads of garlic (with skins on) on the same baking sheet.

2. Roast:Roast in the preheated oven for about 25–30 minutes, or until the cauliflower is tender with a golden, crispy edge, and the garlic becomes soft and caramelized.

3. Make the Hummus:- When the garlic is roasted, allow it to cool slightly, then squeeze out the soft cloves from their skins.- In a blender or food processor, combine the chickpeas, tahini, roasted garlic, lemon juice, salt, and pepper.- Blend until smooth, adding water gradually until the hummus reaches your preferred consistency. Adjust seasoning to taste.

4. Plate and Garnish:- Spread a generous layer of the chickpea hummus onto a serving plate.- Carefully place the spiced cauliflower steaks on top of the hummus. -Garnish with chopped fresh parsley and a drizzle of chili oil for an extra kick.

5. Serve:- Enjoy your vibrant and hearty dish as a main course or a flavorful side!