For the cauliflower steaks:

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3 cauliflowers (or 2.1kg frozen cauliflower if cheaper)

3 tsp ground cumin

3 tsp ground coriander

3 tsp smoked paprika

3 tsp salt

3 tsp pepper

6 tbsp olive oil

6 tbsp water

3 tbsp honey

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For the cauliflower mash:

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remaining cauliflower (chopped)

3 400g tins of butter beans

6 tbsp harissa paste

6 tbsp olive oil

salt and pepper to taste

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For the tahini sauce:

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6 tbsp tahini

150ml water (⅔ cup)

½ lemon (about 2 tbsp juice)

salt to taste

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For the coriander sauce:

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½ lemon (about 2 tbsp juice)

6 tbsp olive oil

1 bunch of coriander, chopped

2 small green chillies

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1. Prepare the whipped tahini and coriander sauce: Place the tahini in a small bowl with the lemon juice. Pour in the water, whisking until it comes together as a smooth and creamy sauce. Set to one side. Trim the green chilli. Add the chilli, coriander, lemon juice and olive oil to the bullet blender and blitz into a smooth sauce. Taste and season to perfection with salt and pepper and set to one side.

2. Prepare the cauliflower steaks: Trim the cauliflower of its leaves and remove a little slice of the stem so the base of the stem is neat. Cut a thick slice out of the middle of the cauliflower - the slice should be as thick as the stem. Carefully cut the slice in half lengthwise to create two 'steaks'. Repeat for other cauliflowers. Set the leftover pieces to one side. Add the cumin, ground coriander, smoked paprika, salt, pepper, olive oil, water and maple syrup to a small bowl and stir to combine. Brush the marinade over the steaks, on both sides. Put the steaks on the baking tray, put the tray in the oven and roast for 30 minutes, turning halfway through.

3. Prepare the butter bean and cauliflower mash: Roughly chop the reserved cauliflower. Place in a large pot of boiling salted water and boil for 10-12 minutes until very tender. Transfer the boiled cauliflower to a blender and leave to cool for a few minutes, add the butter beans and blend until smooth.

4. Cook the mash: Warm the olive oil and harissa in a frying pan over medium heat. Transfer the creamed butter bean and cauliflower, stir to combine and warm through until simmering.

5. Time to serve: Transfer the mash to serving plates and smooth out with the back of a spoon. Top with the cauliflower steaks. Drizzle over the tahini and coriander sauce and serve immediately.