Step 1: Preheat oven to 170-degrees C / Gas 3 / 338-degrees F.
Step 2: Place the whole eggplant on a baking sheet and bake in the oven for1 hour.
Step 3: Take it out and, using tongs, put it on a plate. With a small, sharp knife, cut down lengthwise, keeping it joined at the top where the stem is. Slightly flatten the eggplant halves so they sit steadily on the plate.
Step 4: Drizzle with the olive oil and season with salt and pepper. Next, drizzle over the tahini sauce, then the date syrup.
Step 5: Sprinkle over the pomegranate seeds and pine nuts and finish with plenty of chopped parsley. Serve immediately.
Step 6: Mix the tahini with the water, garlic, lemon juice, salt and pepper, ideally in a food processor or in a bowl with a whisk.
Step 7: Serve the cauliflower either in florets or cut into "steaks" with the tahini sauce and grated tomato on top.
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