Muhammara is a Middle Eastern red pepper dip. Also great with this sauce: grilled lamb chops or pasta.
Preheat the oven to 450°. Brush both sides of the cauliflower steaks with 2 tbsp. oil; season with salt and pepper.
Transfer the cauliflower to a rimmed baking sheet. Top the cauliflower with another baking sheet, then weigh it down with a heavy ovenproof skillet. Bake until the cauliflower is browned and fork-tender, 25 to 35 minutes.
In a food processor, pulse 1/4 cup oil, the peppers, breadcrumbs, walnuts, 1/4 cup pine nuts, the pomegranate molasses, 1 tsp. cumin seeds, and 1 tsp. crushed red pepper until almost smooth, about 2 minutes. Season the sauce.
Divide the sauce among 4 plates; top with a cauliflower steak. Garnish with cumin seeds, crushed red pepper, pine nuts, the arugula, and a drizzle of oil.