• Preheat oven to 425 degrees.
• Remove leaves from cauliflower head and carefully slice 2, 3⁄4 to 1-inch-thick slices from center of the head.Reserve all the rest of the cauliflower head bits andpieces for the sauce. The bits and pieces will yield about3 Cups worth.
• Place the slices on an oiled baking sheet.
• In a small bowl, whisk the olive oil, smoked paprika and onion powder together. Add salt and pepper to taste.
• Brush 1⁄2 of the oil mixture on the cauliflower slices and bake for 10 minutes.
• During this time, start preparing the sauce.
• In a medium saucepan with a lid on, bring the chicken stock to a boil and add the cauliflower bits. Gently boil for 10 minutes until the cauliflower has softened.
• Remove the cauliflower from the oven and flip the slices over. Brush the remaining 1⁄2 of the oil mixture on the slices and return to the oven. Lower the oven temp to 400 degrees and bake for 15 more minutes.
• Pour the boiled cauliflower and all the cooking liquid from the saucepot into a blender. Add the chickpeas, onion powder, garlic powder, butter, salt, pepper, lemon juice, and microgreens. Blend until smooth.
• If sauce is too thick, blend in a bit of milk to desired consistency.
• Remove cauliflower steaks from the oven and transfer to plates.
• Serve with sauce and garnish with microgreens.

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