Cauliflower Steaks, White Bean Purée & Almond Tabbouleh

• 100g salted butter
• 60ml (¼ cup) extra-virgin olive oil
• 2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices
• White bean purée
• 1 x 400g can butter beans, drained and rinsed
• 60ml (¼ cup) hulled tahini
• ½ lemon, juiced
• 1 clove garlic, crushed
• 1 tsp ground cumin
• Pomegranate seeds and parsley, to serve

Almond tabbouleh

• 120g (1 cup) blanched almonds, toasted and chopped
• 2 tomatoes, seeds removed, diced
• 1 bunch flat-leaf parsley, finely chopped
• ½ bunch mint, leaves finely chopped
• 1 small eschalot (French shallot), finely chopped
• 60ml (¼ cup) extra-virgin olive oil
• ½ lemon, juiced