Cauliflower steaks with herby avocado cream

Ingredients

Serves 2-3

Cauliflower steaks:
1 cauliflower head
Extra virgin olive oil to coat
Salt and pepper to taste
2-3 tsp of sumac

Avocado cream:
1 avocado
1 cup of parsley leaves (19g)
3/4 cups of coriander (19g)
1- 2 garlic cloves
1 lemon, juiced (about 2 tbsp)
1/4 cups (60ml) of water
Salt and pepper to taste

Toppings:
Pomegranate seeds
Chopped pistachios

Instructions

1) Preheat the oven to 210.C. Wash and dry the cauliflower. Remove all the leaves and cut the stem off leaving a bit, to create a flat base. Cut the cauliflower into thick slices. You should get about 3-4 (some florist will fall off but keep them to roast).

2) Line a sheet pan with parchment paper and place the cauliflower on it. Brush the cauliflower with olive oil, season with salt and pepper, and sprinkle some sumac over. Flip over the cauliflower and repeat on the other side. Roast in the oven for 15mins, then flip over the cauliflower and roast for another 15mins.

3) While the cauliflower is roasting prepare the avocado cream. Blend together all of the ingredients in a food processor, or in a blender if you want it more smooth. Add 2 tbsp of the avocado cream on a plate, place a cauliflower steak over and top with pomegranates and pistachios.