Slice the blocks of tofu in 2cm chunks , then toss with 2 tbsp olive oil and the ground coriander. Season with salt and pepper.

Tip the tahini into a bowl and add the juice of half of the lemon, don’t worry – it’ll seize up! Add water, 1 tbsp at a time until it loosens to a drizzle-able consistency. Season well with salt and pepper and set aside.

Heat a large frying pan over a high heat, once hot, add the tofu chunks and cook for 5- 6 mins, until well charred, then set aside.

Use a blender to blitz the cauliflower into chunks, around the consistency of rice. You can do this by hand too- it’ll just take a bit longer! Tip into the pan used for the tofu, season well with salt and pepper and cook for 2-3 mins, until softened. Add the rice/quinoa along with the miso paste. Roughly chop most of the coriander, saving some leaves to serve, and stir the chopped coriander through the rice along with the juice of a lemon. Taste and season well, then share between plates.

Share the tofu chunks across the plates of cauli rice. Drizzle with a little of the sesame dressing and top with coriander, and a sprinkle of sesame seeds if you like. Serve with the remaining lemon half, cut into wedges.