Servings: 3 or 4 steaks

1 or 2 cauliflower
1 tsp cumin powder
1 tsp turmeric powder
1 tsp thyme or oregano
1/2 tsp minced garlic
1 tsp mustard
2 lemons, juice
½ tsp sea salt
pepper to taste
1 tbsp fresh parsley, chopped
4 tbsp coconut oil
2 tbsp roasted sliced almonds (optional)

Preheat the oven to 390º F. Wash the cauliflower and dry carefully. Remove the leaves and cut the stem base slightly, without damaging it. With the help of a good large knife, cut three or four thick steaks, starting at the top and lowering carefully. Parts of the ends will be detached. Try to get at least three whole steaks.

In a pan, heat 1 tbsp of coconut oil and sauté the fillets over high heat, about 4 minutes on each side, until golden brown. Then move to a baking sheet.

In a small bowl add the rest of the oil, cumin, turmeric, thyme, garlic, mustard, lemon juice, pepper and salt. Stir well and pour over the fillets. Spread the almonds on top.

Bake for about 15-20 minutes, until lightly toasted on the outside and tender on the inside. Serve hot with chopped fresh parsley.