1 large head cauliflower
blackened, creole or cajun seasoning of choice (recipe for homemade below)
couple tablespoons olive oil
1 pint cherry or grape tomatoes
2 medium bell peppers
couple tablespoons fresh parsley, chopped
himalayan salt and cracked pepper, to taste
grain of choice...quinoa, brown rice, farro, etc.
lemon wedges to garnish

Blackened Seasoning

Ingredients
3 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons sea salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon mustard

1 large head cauliflower 1 pint cherry or grape tomatoes 2 medium bell peppers 3 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon dried thyme 1 tablespoon dried oregano 2 teaspoons sea salt, or to taste 1/2 teaspoon cayenne pepper, or to taste 1/2 teaspoon mustard

Preheat oven to 400 degrees.

For the bell peppers, start roasting them in the broiler while the oven is heating (as mentioned above). Place your bell peppers in the broiler and be sure to turn them every 10 minutes or so until charred and tender, about 25 minutes. Once done, let cool a few minutes, remove stem, cut in half, remove remaining seeds and gently peel and remove the charred skin. Julienne the bell peppers by slicing lengthwise and chop further for smaller pieces if you like. Keep warm by the oven until the cauliflower is ready. You may want to wrap them in foil to keep warm.

Next, start preparing the cauliflower. Place the cauliflower stem side down, and using a sharp knife cut into the top center slicing the cauliflower in half. You want to create as many cauliflower steaks as you can from the center cut out that will be at least 1/2 inch to 3/4 inch thick. The remaining sides and pieces can be cut into florets and roasted alongside the steaks or on a separate baking sheet. I feel it's best to use two baking sheets to prepare this meal. Using two will give you plenty of room for the steak slices to be turned over without too much crowding.

Grease your baking sheet/s and carefully place your cauliflower steaks along with the broken florets, or place the florets on a separate baking sheet. Using an oil brush, gently brush the steaks and florets with oil. Sprinkle as much seasoning as you wish to coat on steaks and florets (you may like a heavy coat or a light coat). Add your tomatoes to the baking sheet, you can coat these with oil too if you like and add a sprinkle of sea salt.

Place your baking sheet into the oven, or if using two, place sheets on separate racks or side by side depending on the size. Bake for 15 minutes, flip steaks and stir florets, season again and bake for an additional 15 minutes.

Serve immediately with roasted tomatoes, bell peppers, grain of choice, sprinkle of chopped parsley and lemon wedges.