1- Take off the green leaves of the cauliflower.
2- Cut cauliflower steaks lengthwise.
3- Brush the cauliflower steaks with smoked
paprika from both sides mixed with olive oil.
4- Take the steaks to medium grill, 15 minutes
each side.
5- Season the baby beetroots with olive oil
and wrap in foil.
6- Roast baby beetroots in ember for about 13
minutes.
7- For the hummus: once beetroots are ready,
mix with chickpeas, tahini, garlic, lemon juice
and sea salt flakes. Blend it all until puree.
8- For the zhough: mix parsley, cilantro, mini
red chard, green jalapeño, cumin, water,
lemon, olive oil, salt, pepper, and crush with a
morter.
9- Toast pine nuts on a griddle with olive oil
for about 10 minutes each side on medium
heat.
10 - For plating: spoon hummus over the plate,
add roasted cauliflower steaks on top, add
zhoug, mini green sprouts, and finish with
toasted pine nuts and olive oil.