Remove the leaves from the cauliflower, and cut the head in half, directly down the centre of the stalk. Cut each half again, just next to the stalk, to give two thick cauliflower steaks. The loose florets of cauliflower can be saved to use in another recipe.

In a small bowl, combine the oil, cumin, smoked paprika, and some salt and pepper. Mix well, then spread the spice mixture over both sides of each cauliflower steak. I found it easiest to use clean fingers for this!

Place the cauliflower steaks in the air fryer, and cook at 190°C (375°F) for approx. 15 minutes, turning over halfway.

While the cauliflower steaks are cooking in the air fryer, prepare the dressing. Add a small clove of garlic to a mini food processor, along with a handful of cilantro, olive oil, lemon juice, and honey (or agave, for a vegan version). Blitz thoroughly - you can add a splash of water to loosen the mixture if needed. If you don’t have a mini food processor, you can chop and mix by hand, but the end result is likely to be less cohesive.

When the cauliflower steaks are just tender in the middle, serve them drizzled with the dressing.