For the Cauliflower Steaks

• Preheat oven to 400°F and cover a baking sheet with foil. Spray the foil with cooking spray.
• Slice the cauliflower head into 4 even pieces and place them, evenly spaced on the prepared baking sheet. (Save the extra cauliflower pieces for later use or roast alongside the steaks.)
  1 head cauliflower
• Brush each steak with olive oil then sprinkle with salt and pepper. Roast for 30-35 minutes, or until cauliflower is tender and edges are beginning to carmelize.
  1-2 tablespoons olive oil, Kosher salt and freshly ground black pepper
• While the cauliflower is cooking, prepare the sauce: Place all sauce ingredients in a medium saucepan set over medium heat. Whisk constantly until the sauce comes to a slow boil. Reduce the heat to low and simmer for 5-7 minutes. Whisk continuously so the mixture doesn’t scorch at the bottom.
  13.6 ounces unsweetened coconut milk, ¼ cup Thai red curry paste, ¾ cup unsweetened creamy peanut butter, ¼ teaspoon red pepper flakes, 1½ teaspoon kosher salt, ¾ cup granulated sugar, 2 tablespoons apple cider vinegar, ½ cup water
• Remove the sauce from the heat, drizzle it over the cooked cauliflower, and serve.