Start by trimming off the green leaves from the cauliflower head. Then place the cauliflower, stem side up, on a cutting board.

Using a sharp knife, cut into slices around 3/4 inch thick. This means you should get 2 or 3 slices from each cauliflower head.

Slicing the cauliflower will no doubt leave a trail of rogue florets behind. Use these for other dishes, such as cauliflower curry, or simply roast them on their own.

Preheat your oven to 220 degrees C/Fan 200/Gas Mark 7.

In a small bowl, mix together the olive oil, salt, pepper, paprika and garlic powder.

Line a baking tray with parchment paper and place the cauliflower steaks onto the lined tray.

Brush each side of the cauliflower steaks with the olive oil mixture.

Place the baking tray into the oven and roast until the cauliflower steaks turn golden brown. This should take around 10 minutes. Turn over, and return to the oven for another 10 minutes.

If you are grilling, follow the instructions as above: However, after brushing with oil, place on a medium-hot grill and cook for around 5 minutes, then flip over and cook for a further 5 minutes. When the cauliflower steaks are brown and crisp, they are ready to serve.