Cut the cauliflower into steaks

• Trim the cauliflower and cut it into thick steaks, keeping the core intact so they hold together.

Make the marinade

• In a bowl, mix the gochujang, soy sauce, rice wine vinegar, maple syrup, garlic powder and sesame oil.

Marinate the steaks

• Coat the cauliflower steaks in the marinade, keeping the leftover marinade for the sauce.

Roast the steaks

• Place the steaks on a baking tray and roast at 200 °C, flipping halfway through.

Make the tahini sauce

• Add the tahini, lime juice and a splash of water to the remaining marinade.
• Mix until smooth and pourable.

Serve

• Serve the cauliflower steaks over rice, drizzle with the sauce and scatter with coriander.