Preheat oven to 350 degrees.
Cut cauliflower into 4 steaks, season each side with salt and pepper. Each steak should be approximately 1 inch thick. Set aside.
Thinly slice leek and finely mince garlic cloves. Set aside.
Heat cast iron skillet over medium high heat (you will want to use a pan that is also oven friendly) add a good drizzle of olive oil.
Place your cauliflower into the hot pan and leave for about 3 to 4 minutes until golden brown on one side, flip and repeat. Once golden brown remove cauliflower from the pan and set it aside. In the same pan lower the heat to medium add your leek and garlic, stir to combine and cook for 3 to 4 minutes be careful they don’t burn. Add the chili flakes, cumin and sumac, cook for 1 minute until nicely toasted. Add the white wine cook for 1 minute. Add the tomatoes and beans, seasoned with salt and pepper (if using canned tomatoes, include the juice) remove from the heat.
Nestle the cauliflower back in the pan and spoon some of the tomato and bean mixture on to the cauliflower. Place the pan into the oven and cook for 10 to 15 minutes or until everything looks juicy and delicious and the cauliflower is cooked through. Remove from the oven. Spread the hummus using the back of your spoon on a serving dish. Add everything from the pan on to the top of the hummus, making sure to get all the juices, and top with fresh basil, Maldon sea salt and a little olive oil.