Spice roasted okra and cauliflower steaks with dukkah

Ingredients:

15 okra pods 

2 tbsp vinegar

1 large head of cauliflower 

1 tbsp of onion powder 

1 tbsp of garlic powder 

Salt to taste 

1 tsp coriander powder 

2 tsp sweet paprika 

3 tbsp rapeseed oil

To finish:

1 pinch of Aleppo powder, to finish (or chili flakes) 

2 tbsp of dukkah 

1 bunch of fresh coriander

2/3 spring onions, roughly chopped at a diagonal

Limes to serves 

Olive oil to serve

Method: 

Chop the tops and tips off the okra pods. Place in a large bowl and add the vinegar and about 1 tsp of salt. Let this marinate for about 20 minutes, then rinse and pat dry. This will remove some of the inside liquid. Set aside. Heat a grill pan to highest setting and preheat the oven to 200 C. Then take your cauliflower and cut into two steaks. Reserve the outside pieces for another use. Grill the steaks on the grill pan until clear grill marks can be seen on the cauliflower. Prepare a baking sheet and place your cauliflower and okra together on the tray. Add the garlic and onion powder, oil, salt, coriander powder, and paprika. Mix well and roast for about twenty minutes, turning a few times. Let it cool slightly. 

To serve, sprinkle with the Aleppo pepper, dukkah, spring onions, olive oil, lime wedges, and fresh coriander.