Roasted Cauliflower Steaks

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

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.