Trim the base of the cauliflower, then carefully slice it into 2½cm ‘steaks’ – you should have at least 4. (Save the trimmings, and roast them with a little oil, sea salt and smoked paprika to have as a snack.)

Bash the cardamom and coriander seeds in a pestle and mortar, then mix with the melted butter, sea salt flakes and chilli flakes. Brush the mixture all over the cauliflower steaks, then set aside. Toss the cauliflower leaves with the olive oil and set aside.

Gently stir the feta with the olive oil, lemon juice, lemon peel, chilli flakes, coriander seeds and mint, and set aside.

Once your barbecue is good and hot, grill the cauliflower steaks for 10 minutes on one side, and 5–8 minutes on the other side, until nicely charred and just cooked through. When your cauliflower has about 10 minutes left, grill the reserved leaves for 2–3 minutes, or until crisp. Arrange the steaks and leaves on a platter and scatter over the marinated feta and dressing. Serve hot.