Roasted Cauliflower Steaks with Tomato-Onion Chutney | Muir Glen

Ingredients

• 2 heads cauliflower, trimmed (about 2 lb each)
• 2 tablespoons grapeseed oil
• 1/4 teaspoon kosher or fine sea salt
• 2 teaspoons olive oil
• 1 tablespoon chana dal or yellow split peas
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped gingerroot
• 1 teaspoon crushed red pepper flakes
• 1 cup sliced red onion
• 3 tablespoons unsweetened coconut flakes
• 4 bay leaves, crumbled
• 1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
• 2 tablespoons honey
• 1 teaspoon kosher or fine sea salt
• 1 teaspoon grated lime peel