# What You'll Need:
→ Cauliflower Steaks
01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
10 - Zest and juice of 1 lime
→ Avocado Crema
11 - 1 large ripe avocado
12 - 1/3 cup sour cream or coconut yogurt for dairy-free option
13 - Juice of 1 lime
14 - 1 garlic clove, minced
15 - 1 tablespoon chopped fresh cilantro
16 - 1/4 teaspoon sea salt
17 - 1 to 2 tablespoons water, as needed
→ Garnishes
18 - Extra chopped cilantro
19 - Lime wedges
20 - Sliced jalapeño
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the leaves from the cauliflower and trim the stem while keeping the core intact. Slice each head into 1-inch-thick steaks, yielding 2 to 3 steaks per head. Reserve loose florets for alternative use.
03 - In a small bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice until well combined.
04 - Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides generously with the chili-lime marinade.
05 - Roast for 25 to 30 minutes, flipping once halfway through cooking, until golden and crisp-tender.
06 - In a blender or food processor, combine avocado, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth, adding water one tablespoon at a time until reaching desired consistency.
07 - Arrange roasted cauliflower steaks on serving plates. Drizzle generously with avocado crema and garnish with cilantro, lime wedges, and jalapeño if desired.
