📖 Instructions

1. Preheat your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze. Trust me, you'll thank me later.
2. Prepare the cauliflower: Remove the outer leaves from the cauliflower head. Place the cauliflower stem-side down on a cutting board. Using a large knife, slice two 1-inch thick 'steaks' from the center of the cauliflower. You'll likely have some florets that fall off – don't discard them! You can roast them alongside the steaks or save them for another use, like cauliflower rice or soup. Note: aim for the thickest center cuts you can get.
3. Make the chipotle-lime marinade: In a medium bowl, whisk together the olive oil, chipotle peppers in adobo sauce (minced), adobo sauce (from the can), lime juice, garlic (minced), cumin, smoked paprika, oregano, salt, and pepper. Don't be shy with the spices; they're what give the cauliflower its incredible flavor. Make sure it’s a good mix.
4. Marinate the cauliflower steaks: Place the cauliflower steaks in the bowl with the marinade. Use your hands to thoroughly coat both sides of the steaks, making sure the marinade gets into all the nooks and crannies. Let the steaks marinate for at least 15 minutes, or up to 30 minutes for a deeper flavor. The longer they marinate, the more flavorful they'll be. Important: The longer you wait the better they’ll taste!
5. Roast the cauliflower steaks: Arrange the marinated cauliflower steaks on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the steaks are tender and slightly caramelized. Keep an eye on them to prevent burning, as oven temperatures can vary. The color should be golden brown when complete.
6. Prepare the avocado crema: While the cauliflower is roasting, make the avocado crema. In a food processor or blender, combine the avocado, lime juice, cilantro, garlic, salt, and water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Taste and adjust seasoning as needed. If you like a bit of spice, add a pinch of cayenne pepper.
7. Assemble and serve: Once the cauliflower steaks are roasted, remove them from the oven and let them cool slightly. Spread a generous dollop of avocado crema on each steak. Garnish with extra cilantro, a squeeze of lime juice, and a sprinkle of toasted pepitas, if desired. Serve immediately and enjoy! This is best served fresh for the best flavor.
8. Optional: For an extra layer of flavor, consider grilling the cauliflower steaks after roasting them for a few minutes on each side. This will add a nice char and smoky flavor.