Toast the cumin and coriander seeds for the marinade in a dry pan until fragrant, then finely grind.

Add the black lime, finely grind again, then transfer to a bowl, add the remaining marinade ingredients and whisk to blend and combine.

Heat the oven to 250C(230C fan) 480F/gas 10 or as high as it will go.

Fill a large bowl with iced water and line a roasting tray with baking paper.

Bring a medium pan of salted water to a boil, cook the cauliflower for eight minutes, then scoop it out and refresh in the iced water.

Drain thoroughly, then transfer to the lined tray.

Coat the cauliflower with the marinade (give it a good stir first), then roast for 20-30 minutes, until golden and caramelised.

Meanwhile, put the miso, peanut butter, lime juice and tamari in a bowl and use an electric hand whisk to combine, until smooth and emulsified.

Add the tahini and maple syrup, whisk until smooth, then add three tablespoons plus two teaspoons of cold water and whisk again until fully incorporated.

Season to taste with salt.

For the salsa macha, keeping each type of seed separate, toast the cumin, sesame and pumpkin seeds one after another in a dry pan until golden and fragrant.

Grind each separately, then put in a bowl with the remaining salsa ingredients and whisk until well combined.

To finish, heat the grill.

Once hot, grill the roast cauliflower for a few minutes until lightly charred.

Smooth the peanut tahini on a platter, then top with the cauliflower.

Drizzle over the salsa macha and lemon juice, garnish with the coriander and a sprinkle of flaky sea salt, and serve.