2 large heads cauliflower
2 Tablespoons olive oil
2 lemons, zested and juiced
2 cloves garlic, finely minced
1 teaspoon honey
2 teaspoons kosher salt, divided
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro
1/4 cup almonds slivers
Lemon and lime wedges, for serving
Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.”
In a small bowl, stir together the lemon zest and lemon juice, garlic, and honey.
Heat a grill to medium. Brush one side of each cauliflower slice with the lemon–olive oil mixture and then sprinkle with half of the salt. Place the salted side down on the hot grill, then brush the tops of the slices with the olive oil mixture and season with the remaining salt.
Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender.
Remove from the grill. Sprinkle with the red pepper flakes, cilantro, and almond slivers. Serve hot with lemon wedges.