Cauliflower Steak with Chickpea Cream

Cut the cauliflower into 2–3 thick 'steaks' (approx. 2 cm thick). In a small bowl, mix tomato paste, half of the soy sauce (1 tbsp), both paprika powders, and olive oil to form a marinade. Generously brush the cauliflower steaks with it on both sides.

Preheat the oven to 180 °C convection. Place the steaks on a baking sheet lined with parchment paper. Add the whole garlic bulb (lightly cut at the top and possibly wrapped in aluminum foil) to the baking sheet. Bake everything for approx. 20–25 minutes, until the cauliflower is tender and the marinade is slightly caramelized.

For the cream, put the chickpeas, tahini, the soft-baked garlic (squeezed from its skin), the remaining soy sauce (1 tbsp), and lemon juice into a blender. Blend everything until smooth. Add a little water or the liquid from the chickpea can (aquafaba) as needed, until a fine, creamy consistency is achieved.