Prep Time:  10 minutes   |    Cook Time:  1 hour, 10 minutes   |    Total Time:  1 hour, 20 minutes   |    Servings:  5

Ingredients:

Barbecue Sauce

• 8 ounces  Happy Harvest  Tomato Sauce
• ¼ cup minced  Pueblo Lindo  Chipotle Peppers (about 4 peppers)
• 2 cups  Baker's Corner  Brown Sugar
• ½ cup  Simply Nature  Organic Ketchup
• 2 limes, zested
• ¼ cup plus 3 tablespoons lime juice, divided
• 5 cloves garlic, minced
• 3 cups cranberries
• 2½ teaspoons  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 1 teaspoon  Stonemill  Ground Cumin

Cauliflower Steaks

• 2 heads cauliflower
• ½ cup  Carlini  Pure Olive Oil
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 2 tablespoons chopped cilantro

Directions:

1. For the barbecue sauce: In a medium saucepan over medium-high heat, combine all the barbecue ingredients, except 3 tablespoons lime juice. Bring to a simmer. Cook for 45 minutes, stirring occasionally. Remove from heat, strain and press sauce through a fine mesh into a blender. Add remaining 3 tablespoons lime juice. Purée sauce until smooth, reserve.
2. For the cauliflower steaks: Place cauliflower onto a cutting board, stem side up. Cut into 4-5 equal slices. Brush each side with oil and season to taste with salt and pepper.
3. Heat a grill pan over high heat. Working in batches, sear cauliflower steaks for 1 minute on each side, glaze with reserved sauce. Turn and cook for 2 minutes. Glaze each side again and continue to cook until charred and tender.
4. Drizzle cauliflower steaks with remaining sauce and garnish with cilantro.

TIP: Refrigerate remaining sauce for up to 2 weeks.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen