Cauliflower à la Steak with Chickpea Cream but Hummus

Divide the cauliflower into 2–3 thick "steaks" (about 2 cm thick). Mix tomato paste, soy sauce, paprika, and olive oil in a bowl. Brush the steaks with the marinade on both sides.

Preheat the oven to 180 °C convection. Place the cauliflower on a baking sheet lined with parchment paper and bake for approximately 20–25 minutes, until the cauliflower softens and the marinade caramelizes. Add the garlic to this – I later put it in foil off-camera.

Put chickpeas, tahini, roasted garlic, soy sauce, and lemon juice into a blender. Blend until smooth, adding a little water or aquafaba as needed to create a smooth cream.