First you'll need to cut your cauliflower into "steaks". To do this, flip your cauliflower over so it is resting on its head. Slice from the bottom of the stem down to the top, cutting your cauliflower in half. Then half each half VERY carefully.
Next in a large bowl or freezer bag (will coat more evenly) add your cauliflower steaks and can of coconut milk. Place in fridge and let marinate for at least 2-3 hours (or overnight).
An hour before you are ready to roast your cauliflower, preheat oven to 400 degrees and lightly drizzle ½ tbsp of oil on a rimmed baking sheet.
Next add your steaks to the baking sheet (allowing some of the coconut milk to drip off before adding. also be sure to NOT throw away the coconut milk marinade, set it aside for the sauce)
Sprinkle evenly on top of each steak some cinnamon, paprika and a little bit of salt & pepper. Slice open one of the dried pepper (optional) and sprinkle some of the seeds on top. Drizzle ½ tbsp of oil all over the tops of the cauliflower (you don't need much).
Place cauliflower in oven for 30-40 minutes until tops begin to turn a nice golden brown and cauliflower is tender. Turn halfway through.
While cauliflower is roasting, take the coconut milk that was used for marinating and pour it through a fine mesh strainer over a small sauce pan. You only need about a ⅓ cup.
Place the sauce pan over low heat and add your cilantro, some 2-3 dried chilis, ½ small lime juice, salt & pepper to taste. If you want more heat open up one of the chilis and add the seeds.
Turn heat down to a simmer until cauliflower is ready.
When cauliflower is done, remove from oven and serve with a little bit of the reserved coconut milk sauce on top. Garnish with your fresh cilantro & serve warm.
Recipe by My Lavender Blues at https://mylavenderblues.com/spicy-coconut-milk-cauliflower-steaks/