Roasted Cauliflower Steak & Beetroot Hummus

• 1 small cauliflower
• 2 tablespoons olive oil
• 1 brunch thyme
• 1 lemon, sliced
• salt and pepper
• 2 cup cooked chickpeas
• 1 cup grated beetroot
• 2 tbs olive oil
• 1 tbsp Greek yogurt
• 1 clove garlic

• Preheat oven 180°C / 356°F.
• Cut the cauliflower in half or thirds and then trim the outside sections to create 2 or 3 steaks.
• In a pan on a medium heat add olive oil then cauliflower, cook and caramelize on one side for about 10 minutes, before turning and doing the same on the other.
• Season cauliflower with salt and pepper, top with fresh thyme, sliced lemon and then place the pan in the oven.
• Bake for 15–20 minutes until soft and golden.
• to make beetroot hummus place chickpeas, olive oil, yogurt, garlic, salt, and pepper into a blender or food processor and blend until combined and smooth (10 minutes)

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