Instructions

1. 1

   Heat the oven to 220 °C. Remove the outer leaves from each cauliflower and cut it, stem included, into two thick slices.

2. 2

   Mix the olive oil with the cumin, paprika and salt, and brush the cauliflower steaks on both sides.

3. 3

   Lay the steaks on a baking tray and roast for 30 minutes, turning halfway, until golden and tender.

4. 4

   For the sauce, whisk the tahini with lemon juice, crushed garlic, salt and enough water to make a pourable cream.

5. 5

   Drizzle the cauliflower steaks with the tahini sauce and serve scattered with pomegranate seeds and parsley.