Ras El-Hanout Cauliflower Steak

2 servings

1 head of cauliflower
1 can of chickpeas
1/2 lemon
1 clove of garlic
3 tsp tahini
2 tsp butter
4 tbsp olive oil
250g potatoes
Parsley
Ras el Hanout
Cumin
Salt
Chili flakes

1. Cut the cauliflower into thick slices
2. Preheat the oven to 200 degrees Celsius
3. Melt the butter, then add the olive oil, roughly two teaspoons of Ras el Hanout, chili flakes and some salt
4. Spread the oil mix onto both sides of the cauliflower steaks, then bake for 25 minutes
5. Cut the potatoes into quarters, then boil until soft before transferring into a pan with a little olive oil and salt, then fry until brown.
6. Drain and rinse the chickpeas, before adding them into a food processor with 100ml of cold water, the juice of half a lemon, a teaspoon of cumin, three teaspoons of tahini and 2 icecubes, then blend until smooth and set in the fridge.
7. Wash and cut the parsley.
8. Spread the hummus on a plate, then layer the cauliflower steak, the potatoes and top with parsley