Harissa-Roasted Cauliflower Steaks with Creamy Butter Bean Purée & Pomegranate

For the Cauliflower Steaks

• 2 large cauliflowers
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 garlic clove, grated
• ½ tsp ground cumin
• ½ tsp fine sea salt
• Black pepper

For the Butter Bean Purée

• 2 x 400 g tins butter beans, drained
• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 150 ml vegetable stock
• 2 tbsp lemon juice
• 1 tbsp tahini
• ½ tsp fine sea salt
• Black pepper

For the Finish

• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tsp maple syrup
• 80 g pomegranate seeds
• 40 g pistachios, toasted and chopped
• 3 tbsp chopped flat-leaf parsley