2 pcs cauliflowers

For the cauliflower spread

0.02 lbs/10 grs smoked paprika
8 tbsp olive oil
salt to taste

For the hummus

0.88 lbs/400 grs chickpeas
0.55 lbs/250 grs baby beetroots
100 ml water
1 clove of garlic
50 ml lemon juice
0.26 lbs/20 grs tahini
1 gr sea salt flakes

For the zhoug

1 pack of parsley
1 pack cilantro
1 pack mini red chard
1 pack mini red chard
1/4 green jalapeño
2 tsp cumin
juice of one lemon
1 tbsp olive oil
10 ml water
0.002lbs/1 gr salt
0.002lbs/1 gr salt

For plating

1.10 lbs/500 grs pine nuts
1.10 lbs/50 grs mini sprouts

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.