Roasted Cauliflower Steaks with Tomato-Onion Chutney

Preparation

1. Heat oven to 450°F. Spray 18x13-inch rimmed baking sheet with cooking spray.
2. Cut 1 head cauliflower in half through center of stem. Cut 1-inch steak from cut side of each half. Repeat with other cauliflower to make 4 steaks total. Reserve remaining cauliflower pieces for another use. Using 2 teaspoons of the grapeseed oil, brush both sides of each steak, and sprinkle with 1/4 teaspoon salt. In 12-inch skillet, heat remaining 4 teaspoons grapeseed oil over medium-high heat. Working in batches, cook steaks in oil 6 to 8 minutes, turning once, until edges are deeply browned. Transfer to baking sheet. Repeat with remaining steaks. Roast steaks 30 to 35 minutes or until steaks are tender when pierced with fork.
3. Meanwhile, make chutney by heating olive oil in 10-inch skillet over medium heat. Add chana dal; cook 30 seconds. Add garlic, ginger and red pepper; cook 30 seconds, stirring continuously. Add red onion, 1 tablespoon of the coconut flakes, and the bay leaves; cook 1 minute, stirring constantly. Add tomatoes, honey and 1 teaspoon salt; stir to combine. Reduce heat to medium-low; cook 5 minutes. Remove from heat; cool mixture 10 to 15 minutes.
4. In 8-inch skillet, toast remaining 2 tablespoons coconut flakes over medium-low heat 4 to 5 minutes, stirring constantly, until toasted and golden brown. Place coconut in small bowl; cool 5 minutes. Mix with grated lime peel.
5. Serve each steak with 2 tablespoons chutney; top with coconut mixture.

Tips

• Leftover chutney is perfect on grain salads or fish. Leftover chutney can be stored in an airtight container in the refrigerator up to 3 days.
• Looking for a little less heat? The spiciness of this chutney can be adjusted by reducing the amount of crushed red pepper flakes in this recipe.

Nutrition Information