In a saucepan, combine balsamic vinegar, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Slice cooked beets and add to the mixture. Allow to cool, then refrigerate for at least 1 hour.

Make the Tomato Pumpkin Seed Hummus

Blend the Hummus

In a food processor, combine chickpeas, tahini, tomato paste, pumpkin seeds, lemon juice, garlic clove, water, and salt. Blend until smooth, adding more water if needed for desired consistency.

Sear the Cauliflower

Cooking the Cauliflower

Preheat a skillet over medium-high heat. Cut the cauliflower into thick slices. Drizzle olive oil over both sides of the slices and season with salt, black pepper, and garlic powder. Sear the cauliflower slices for about 4-5 minutes on each side, until golden brown and tender.

Assemble the Dish

Plate the Dish

On a serving plate, spread a generous amount of tomato pumpkin seed hummus. Top with seared cauliflower and garnish with balsamic pickled beets.