Cauliflower steaks with tahini yoghurt

Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1.5cm-thick steaks from the centre of each cauliflower (reserve excess florets for another use).

Combine the turmeric, paprika, cumin, ground coriander and 1 tbs of the oil in a large bowl. Add the cauliflower steaks and gently toss to coat. Season well.

Heat a chargrill over medium heat. Add half the cauliflower and cook for 3 mins each side or until golden brown and tender. Transfer cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.

Add the kale and chickpeas to the pan and cook, tossing, for 5 mins or until the kale wilts. Season.

Meanwhile, combine the yoghurt, lemon juice and tahini in a medium bowl. Place the coriander leaves, mint and remaining oil in a blender and blend until smooth. Add 1 tbs of the coriander mixture to the yoghurt mixture and gently marble.

Spoon the yoghurt mixture onto serving plates. Top with the kale mixture and cauliflower. Drizzle with the remaining coriander mixture.