Cauliflower Steaks

• 1 cauliflower, cut into 1.5cm thick steaks, or use two smaller cauliflowers
• 4 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 2 tsp grated ginger
• 2 tsp smoked sweet paprika
• 1 tsp ground coriander
• 1/2 tsp flaky salt, or to taste
• 1/4 tsp cracked black pepper

Tahini yog dressing

• 2 tbsp tahini
• 2 tbsp Cocos Organic Natural Yog
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• Pinch of ground coriander
• Pinch of ground cardamom
• Flaky salt and freshly cracked black pepper, to taste
• 1 to 2 tbsp ice water, to taste

To serve

• 35g pine nuts, toasted
• 1 tbsp finely chopped mint and coriander
• 35g pomegranate seeds

Preheat the oven to 200C / 180 fan and line a baking tray with parchment.

Remove the leaves from the cauliflower. Slice the cauliflower slightly off centre down the middle, then slice into 4 - 5 steaks and transfer them to the prepared baking tray.

Mix the olive oil, spices, ginger, garlic, salt and pepper in a small bowl. Brush the cauliflower steaks with the marinade on both sides.

Bake for 40 - 45 minutes, or until golden and slightly crisp.

After about 35 minutes, add the pine nuts to the baking tray and roast for 5 minutes until golden. Remove from the oven and allow to cool.

Mix the dressing ingredients together until smooth.

Serve the cauliflower steaks with the tahini yog dressing, pomegranate, pine nuts, fresh herbs and a good drizzle of olive oil.

Storage: keep in a container in the fridge for up to 3 days.