Moroccan Spiced Cauliflower Steaks with Lemon-Coconut Drizzle

Ingredients

• 1 head cauliflower
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp white pepper
• 1 tsp garlic powder
• 1 tsp ground ginger
• 0.5 tsp crushed chili peppers
• 0.5 tsp thyme
• 1 tsp fresh rosemary
• 0.25 cup coconut milk
• 1 tbsp apple cider vinegar
• 2 wedges lemon
• 2 tbsp fresh mint
• 2 tbsp pumpkin seeds
• 1 tbsp water

Instructions

1. 1Preheat oven to 400°F (200°C). Cut the large head of cauliflower into 1-inch thick "steaks".
2. 2On a baking sheet, toss the cauliflower steaks with olive oil, salt, white pepper, garlic powder, ground ginger, crushed chili peppers, thyme, and chopped fresh rosemary.
3. 3Roast the cauliflower for 20-25 minutes, flipping once, until tender and golden brown.
4. 4While the cauliflower roasts, prepare the drizzle: whisk together coconut milk, apple cider vinegar, and the juice from the two lemon wedges. Add a pinch of salt. If a thinner consistency is desired, add 1-2 tbsp of water.
5. 5Serve the roasted cauliflower steaks immediately, generously drizzled with the lemon-coconut sauce.
6. 6Garnish the finished dish with chopped fresh mint and pumpkin seeds for added flavor and crunch.