Roasted Cauliflower Steak with Beluga Lentils & Red Hummus

For the Cauliflower

• • --- 1–2 cauliflowers, thyme
• • --- rosemary
• • --- BBQ seasoning
• • --- salt, black pepper
• • --- black pepper

For the Red Hummus

• • --- 500g chickpeas
• • --- 25g olive oil
• • --- 25g tahini
• • --- 45g lemon juice
• • --- 110g chickpea broth
• • --- 100g Florina peppers
• • --- 75g sun-dried tomatoes
• • --- 5g salt
• • --- 1g cumin

For Serving

• • --- cooked beluga lentils

For the Cauliflower:

1. 1. Cut the cauliflower into thick "steaks".
2. 2. Season with salt and pepper, then add thyme, rosemary, and BBQ seasoning.
3. 3. Bake in a preheated oven at 185°C for about 55 minutes, until tender inside and caramelized at the edges.

For the Hummus:

1. 1. Place all ingredients in a blender and blend until a velvety hummus is created.
2. 2. If needed, add a little more chickpea broth for a smoother texture.
3. 3. Serve the roasted cauliflower over the beluga lentils and add the red hummus on the side or at the base of the plate.