Steaks like you've never had them before! So much flavour and another way to get that fast metabolising MCT oil into your body.  Oh and they're totally vegan!  Recipe created by Hannah @healthyluxe 

Ingredients

1 1/2 tbsp Niulife Virgin Coconut Oil (reserve 1/2 tbsp to cook shallots)

1/2 tsp salt

8 - 10 large fresh sage leaves, cut into strips

1 head cauliflower, cut into steaks (approx. 2cm thick)

8 shallots, finely chopped

1-2 tbsp spicy dukkah

60 grams rocket leaves

Green Tahini MCT Dressing

3 tbsp green tahini*

1 tbsp Niulife Coconut MCT Oil

1/2 tbsp Niulife Cider vinegar

1 tsp crushed ginger

*Green Tahini is a blend of tahini, coriander, parsley and lemon juice.

Method

1.Preheat oven to 180 degrees C.

2.Heat coconut oil in large heavy based pan. Add salt and sage leaves, and allow to sizzle for a minute or so.

3.Add cauliflower steaks and cook for 4-5 minutes or until golden. Turn over and cook on the other side for a further 3-4 minutes.

4.Gently remove cauliflower steaks and place on kitchen towel to remove excess oil.

5.Transfer cauliflower to a lined baking tray and bake for 10-12 minutes. Sprinkle cauliflower with spicy dukkah and bake for a further 5 minutes (or until tender).

6.Meanwhile pan fry shallots for 5 minutes or until crispy.

7.To make the dressing, combine all ingredients in a small bowl and stir until smooth and creamy.

8.Arrange rocket leaves on a serving platter and top with cauliflower steaks. Drizzle the dressing over the cauliflower and top with crispy shallots and/or more dukkah.

Serves 4.