Preheat the oven to 180 degrees. Line a baking tray with grease-proof paper.
Using a large knife, remove the leaves from the cauliflower and cut it vertically into 1.5 cm thick slices. I got two large and two smaller 'steaks' from 1/2 a head of cauliflower. Add the steaks to the baking tray.
Prepare the marinade by mixing together the lime juice, sunflower oil, sugar and spices in a small bowl.
Use a brush or spoon to spread the marinade onto the cauliflower slices. Spread it as evenly as you can. Don't worry about flipping the steaks as the marinade will seep through.
Bake the curried cauliflower steaks for 25-30 minutes. Remove from the oven once crispy and caramelised.
Serve hot, sprinkled with chilli flakes, hemp seeds, fresh coriander and dairy-free yoghurt.