Remove the leaves from your cauliflower, place in a steamer and cook until tender. I just used a colander in a large pot for a steamer.

While the cauliflower is steaming, whisk together ssamjang, coriander, paprika, garlic powder, thyme, olive oil and salt.

Chop parsley, soak raisins in boiling water (for maximum juiciness) and set aside.

Remove cauliflower from the steamer, Slice into large “steaks” about 1” thick (I got 4 steaks out of my cauliflower).

In an oven-safe dish, brush some of the ssamjang mixture on the bottom. Place the cauliflower steaks on top and brush (or use the back of a spoon) the remaining ssamjang mixture into the cauliflower, getting all the surfaces and crevices.

Cover the dish and roast in the oven at 200C/400F until colour deepens but doesn’t char (in my oven this was about 15-20 minutes).

Serve hot, drizzle with tahini sauce and top with chopped parsley, raisins and toasted sesame seeds.