Roasted Cauliflower Steaks with Hummus

Preheat the oven to 220°C/200°C fan forced.

Remove the leaves and woody stem section from the cauliflower head and divide the cauliflower vertically. One head of cauliflower gives 4 cauliflower steaks. It's unlikely that the outer wedges will hold together as one piece, being so close to the edge.

Place the cauliflower steaks and any leftover pieces onto a lined baking tray. Combine the flavoured oil ingredients and brush 2/3 over the cauliflower. Try and get into most of the nooks and crannies.

Put the tray in the oven and roast the cauliflower for 50-60 minutes, or until deeply browned and fragrant. Turn the cauliflower halfway, brushing it with the remaining flavoured oil before returning it to the oven.

Spread hummus onto each plate for serving, then lay the roasted cauliflower pieces on top.

If finishing with yoghurt, mix 4 tbsp greek yoghurt with 2 tsp lemon juice and a pinch of kosher salt.

Drizzle/sprinkle any or all of the toppings over each plate, and serve immediately.