Cauliflower Steaks with Caramelized Shallots

Bahan-bahan (4 porsi)

• 2 large heads of cauliflower*
• 3 to 4 tablespoons extra virgin olive oil, (divided)
• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• ¼ cup (30g) shelled roasted pistachios**
• 1 handful of flat-leaf parsley, (chopped)
• 4 large shallots, (very thinly sliced (about 1/8" thick)***)
• 3 tablespoons extra virgin olive oil
• Kosher salt
• 8 g arlic cloves, (thinly sliced (try to slice as evenly as possible for even cooking))
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole coriander seeds
• 1 teaspoon Aleppo pepper ((or 1/4 to 1/2 teaspoon red pepper flakes))
• Flaky or coarse sea salt
• 1 medium lemon, (zested and juiced (about 3 tablespoons))
• Heaping 1/3 cup (85g) tahini, (well stirred****)
• ½ cup (10g) flat-leaf parsley leaves and tender stems
• ½ teaspoon kosher salt
• ¼ teaspoon ground cumin
• 1 fat garlic clove, (roughly chopped)
• 1/2 tablespoon maple syrup
• 3 tablespoons ice water, (more as needed)