These vegetarian Mexican grilled cauliflower steaks pack so much flavour! Eat it alone or as a side to a meaty dish.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the cauli-steaks
¼ cup chopped coriander
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tbsp olive oil
1 tbsp brown sugar
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp cayenne pepper
½ tsp ground cinnamon
Salt and black pepper
1 medium cauliflower
Microherbs to garnish
For the salsa
2 tomatoes, diced
1 avocado, diced
1 mango, diced
2 tbsp chopped coriander
1 tbsp olive oil
Juice of 1 lime
Salt and black pepper

METHOD
1. For the marinade, mix all the cauli-steak ingredients, except for the cauliflower.
2. Remove the leaves from around the cauliflower head, without removing the stem. Cut the cauliflower into thick steaks, starting at the flowers, then cutting down to the stem.
3. Lay the cauli-steaks down flat and brush generously with the marinade. (Or marinate the steaks ahead of time, and leave in the fridge.)
4. Heat up a griddle pan over medium-high heat and grill the cauli-steaks on both sides until they are slightly charred, about 3 minutes on each side.