Cauliflower "Steaks"

Preheat oven to broil. Remove the leaves from the head of cauliflower and slice it into ¾ inch thick "steaks." Select the four best "steaks" from the center of the head and reserve the ends and loose pieces for another use. Brush each one with oil on both sides and arrange on an oiled baking sheet or nonstick mat.

Combine all the spices except the parsley and mint in a spice grinder (coffee grinder) or mortar and pestle and process until well combined and pulverized into a rub. Rub the spice mixture into the "steaks" until coated all over. Leave them to rest for 30 minutes.

Broil on high for seven minutes. Flip the "steaks" and continue cooking another four to five minutes until browned and tender. Monitor the cooking to prevent burning and adjust the pan as necessary. Garnish with the fresh herbs and season with a squeeze of lime juice.

*Serving suggestion: Serve whole on top of a flavorful grain such as rice, bulger, couscous, quinoa, etc. Can also be sauced with a thin yogurt drizzle or a chutney for added moisture and eye appeal.

*Cooking method can be altered to grill, pan sear, or roast with equally great results!