Loaded Cauliflower Steaks

Preheat the oven to 425°F. Remove cauliflower leaves and cut 1 inch off the stem. Carefully cut cauliflower into 4 “steaks,” each about 1 inch thick. Place cauliflower steaks on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika and a pinch of salt. Roast until tender and well browned, 20 to 22 minutes. TIP: Roast any leftover cauliflower florets along with the steaks.

Add tamari, maple syrup, just ¼ tsp liquid smoke, and a pinch of pepper to a small bowl and whisk until combined. Heat a large nonstick skillet over low heat. Add toasted coconut and syrup mixture, and toss to coat. Cook the coconut bacon until slightly charred, stirring constantly to prevent burning, 5 to 7 minutes. TIP: Keep any remaining liquid smoke for your own use.

Trim the zucchini and peel lengthwise to make ribbons. Halve and juice the lemon. Peel and mince the garlic. Chop the baby romaine lettuce. Add lemon juice, minced garlic, and Dijon mustard to a large bowl and whisk to combine. Add zucchini ribbons, chopped lettuce, and a pinch of salt and pepper. Toss the zucchini salad.

Once the cauliflower is finished roasting, remove it from the oven and spread Vegenaise on all four pieces. Set the oven to broil, and return cauliflower steaks to the oven until the Vegenaise begins to bubble, 1 to 3 minutes. TIP: All broilers are different. Watch carefully to ensure cauliflower doesn’t burn.

Finely chop the chives. Divide the zucchini salad between large plates and top with cauliflower steaks. Top with coconut bacon and chives. Dig in!