Step 1

Preheat oven (or bbq) to 475F/245C. Adjust the oven rack to the middle position. Line a baking sheet with tin foil.

Step 2

Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough stem to leave the cauliflower head in tact)

Step 3

With a large knife, cut into the centre of the cauliflower head to make two equal halves. Then cut a 1 ½-inch thick "steak" from each half. (If the cauliflower head is large, you might be able to get another steak from each cut side, but I usually only get 2 thick steaks from one cauliflower head).

Step 4

Repeat this process with remaining cauliflower head to make 4 cauliflower steaks in total. (Save any cauliflower florets leftover for other recipes).

Step 5

In a small bowl mix together the paprika, cumin, salt, garlic powder, chili powder, and pepper.

Step 6

Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks with your fingers to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle them with the remaining spice mixture, drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.

Step 7

Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back in the oven to roast until golden and crispy, 5-10 minutes. Remove from the oven (or bbq), flip the cauliflower steaks with a spatula and roast the other-side until golden, crispy and lightly charred, 5 minutes. (If you're doing this on the bbq: Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back the cauliflower steaks directly on the grill to cook until golden and crispy, 5 minutes. Flip the cauliflower steaks with a spatula and grill the other-side until golden, crispy and lightly charred, 5 minutes).

Step 8

In a small mixing bowl combine the chickpeas, paprika, cumin and sea salt. Mix to combine.

Step 9

If your tahini is too thick to drizzle, spoon into a small bowl and add splashes of water to thin until desired drizzle consistency. (I used about 2 to 3 tbsp of water to thin).

Step 10

Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, sprinkle with the parsley and drizzle with the tahini.