Start by making the dukkah (this can be made ahead of time). Preheat oven to 180C (350F). Spread hazelnuts on a baking tray and cook for 10 minutes, shaking every now and then to ensure they colour evenly. Allow to cool for a few minutes, then rub the nuts inside a clean tea towel to remove their skins.
Transfer the nuts to the bowl of a food processor and pulse until they're well blitzed but not a powder. Tip them into a mixing bowl.
Toast the sesame seeds by stirring them in a dry frypan (skillet), over heat, until golden brown. Tip them onto a plate to cool.
Toast the cumin, coriander and caraway seeds in the same dry frypan for 1-2 minutes, until fragrant. Tip them onto the plate to cool.
Once the sesame seeds and spices have cooled, tip them into the food processor, add peppercorns and salt, and pulse until blitzed to a coarse powder. Tip this mixture into the bowl with the hazelnuts and stir to combine. Store in an airtight container.
Heat a large frypan (skillet) to a medium/high heat and add 1 tablespoon of olive oil to the pan. Cook cauliflower steaks one at a time, for a few minutes on each side until well coloured. Add more olive oil for each steak. Transfer browned steaks onto a baking tray, season with a little salt and cook for another 15 minutes in the oven, until fork tender.
Make the dressing while the cauliflower is cooking. Put all dressing ingredients into a small blender (I used my stick blender) and whizz to combine. Taste and adjust seasoning if required.
Serve cauliflower steaks hot, with a generous drizzle of dressing and sprinkle of dukkah. Serve as part of a Middle Eastern inspired meal, or with rice or couscous.
Store the leftover cauliflower florets for another use.
The dukkah recipe will make more than you need, store the rest in an airtight container for another use.
Nutrition information is calculated for the entire recipe.