Marinated Cauliflower Steak

Not your traditional holiday side dish, but definitely worth serving up. I'm always the one to volunteer to prepare the greens and veggies at my Thanksgiving dinner -- because to be honest, the turkey has never been my thing. This holiday, I plan to add a bit more freshness to my dishes, and decided that I'd deviate from the richer dishes.  This cauliflower is the perfect balance between savory, creamy, while the dressing adds that delicious freshness. Enjoy! -- Roasted Cauliflower Steak with Cilantro and Lemon

1 large head of Cauliflower (about 2 pounds), sliced

1 13 1/2-ounce unsweetened coconut milk

1 tablespoon of freshly minced ginger

Crushed red peppercorns Salt

Fresh Lemon Juice Fresh chopped cilantro Zest of 1 lemon Olive oil

Preheat oven to 350. Then, prepare cauliflower. Placing the stem-side down on a flat surface, use large knife and slice cauliflower into large steaks. Place cauliflower on a large baking sheet, then drizzle with olive oil and generously sprinkle with salt.  Roast for about 20 minutes. Remove from oven and let cool.

In a shallow baking dish, whisk together coconut milk, ginger, salt, peppercorn. Place (cooled) cauliflower into pan and seal with plastic wrap. Marinate for at least 5 hours, or up to 24 hours.  Remove cauliflower from marinate and place back into oven to roast for 20-30 minutes.

Whisk together lemon juice, cilantro, olive oil, and lemon zest. Drizzle over cauliflower before serving.