• Preheat the oven to 180C (350F).
• Place your cabbage on a cutting board and ensure that it's stable and not wobbling around. If necessary, trim the stem slightly to create a flat surface.
• Using a sharp knife, slice the cabbage into thick steaks.
• Place the slices on a baking tray or baking sheet, using parchment paper to avoid them from sticking.
• Prepare the marinade by combining the olive oil, melted vegan butter, garlic powder, ground cloves, black peppr, and a pinch of salt.
• Season the cabbage steaks by brushing the marinade over each side. Once you have added marinade to all cabbage steaks, flip them carefully and repeat on the other side.
• Roast the cabbage slices for about 30 minutes, or until they are tender, and the edges have browned. Make sure your oven is fully preheated before placing the cabbage steaks inside.
• Carefully flip the cabbage steaks using a spatula. This helps ensure even browning on both sides.

Tahini Sauce

• While the Cabbage steaks are cooking, combine the tahini, fresh lemon juice, and salt in a mixing bowl.
• Using a whisk or a fork, combine all the ingredients and pour water slowly while you keep whisking. Keep adding water until you reach the desired consistency.

Serving

• Take the Cabbage steaks out, leave to cool for a few minutes, and add the tahini sauce and pomegranate seeds on top. Serve and enjoy!