Gochujang Cauliflower Steaks

Cut the cauliflower into thick steaks.

In a bowl, mix together gochujang paste, soy sauce, rice wine vinegar, maple syrup, sesame oil, and garlic powder to create the marinade.

Brush the marinade all over the cauliflower steaks, making sure to coat them evenly.

Place the marinated steaks in an oven-safe dish and bake at 200°C (400°F) for 30 minutes, flipping them halfway through.

In a bowl with the remaining marinade, add tahini paste, lime juice, and a splash of water. Mix until a smooth sauce is formed.

Serve the baked cauliflower steaks over rice.

Drizzle the tahini sauce over the steaks and garnish with fresh coriander and a squeeze of lime before serving.