The Conscientious Cook: Soy & Sesame Cauliflower Steaks with Pak Choi & Sweet Potato

Cut the cauliflower into steaks, taking care to keep them whole – they should be 0.5-1in thick.

Pour the marinade over the steaks, making sure they are covered well. Leave overnight, or for at least 2 hours.

Set the oven for 200ºC. When ready, heat a griddle pan until very hot.

Carefully remove the steaks from the marinade, keeping the remainder for serving.

Griddle the cauliflower until slightly charred (around 3 minutes each side).

While they are cooking, halve the pak choi lengthways and place on a baking sheet. Brush with olive oil and cook for 5 minutes.

Scoop out the flesh from the baked sweet potato and place in a pan, gently warming through with a splash of olive oil.

Remove the pak choi from the oven. Transfer the cauliflower steaks onto the baking sheet, and the pak choi into the pan.

Cook the steaks for a further 3 minutes in the oven.

Griddle the pak choi until golden brown.

To serve, spoon the mash onto a plate, lay a steak on top of the mash and the pak choi to the side. Drizzle with the remaining marinade and sprinkle with chilli.