Preheat the oven to 425°F. Place cauliflower steaks on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 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. 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.

Add lemon juice, garlic, and Dijon mustard to a large bowl and whisk to combine. Add zucchini, lettuce, and a pinch of salt and pepper to the bowl. Toss the zucchini salad.

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

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