Remove the leaves and cut the stem so the cauliflower can stand flat on your cutting board.

Next, cut it in half vertically.

Then, from each half, cut two thick slices that are around 1 to 1½ inches thick.

Don’t toss those leftover florets; save them for another recipe.

With a pastry brush, generously apply tandoori paste to both sides of the cauliflower steaks, making sure it gets into all those little crevices.

With a pastry brush, generously apply tandoori paste to both sides of the cauliflower steaks.

 Make sure the tandoori paste gets into all those little crevices.

Preheat a fan-assisted oven to 220°C (430°F).

Line a baking tray with foil and place a baking rack on top.

Arrange the marinated cauliflower steaks on the rack.

Roast for 35–40 minutes, flipping halfway through.

When you reach the halfway point, add a tablespoon of oil on top of the steaks to enhance their crispiness and colour.

Continue roasting until they’re golden brown, a bit charred, and perfectly tender.

Remove from the oven and let it rest for a minute.

Serve the cauliflower steaks hot with your favourite dip or any side dishes.