Cauliflower Steak with Chickpea Cream and Hummus

Cut the cauliflower into 2–3 thick "steaks" (approx. 2 cm thick). In a bowl, mix tomato paste, half of the soy sauce (1 tbsp), paprika powder, smoked paprika, and olive oil to form a marinade. Generously brush the cauliflower steaks with the marinade 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 (possibly wrapped in aluminum foil). Bake everything for approx. 20–25 minutes until the cauliflower is soft and the marinade is slightly caramelized.

For the cream, put the chickpeas, tahini, roasted garlic (squeezed from the cloves), the remaining soy sauce (1 tbsp), and lemon juice into a blender. Blend everything until smooth and add a little water or aquafaba as needed until a fine, creamy consistency is achieved.