Start by making the cauliflower steaks. While steaks are roasting in the oven, make the butternut squash puree.

Make cauliflower steaks

Preheat oven to 400°F (205°C).

Cut the head of cauliflower into 2 to 4 steaks, and set aside. Each stake should be between 1 to 1-1/2 inches thick. Note: If you have extra cauliflower florets left over, save it for Walnut "Magic" Meat, or add it to Easy Rainbow Salad.

In a small bowl, combine ground turmeric, cumin seeds, garlic powder, and black pepper. This will be your spice rub for the cauliflower.

Place cauliflower steaks onto a parchment-lined baking sheet and sprinkle both sides with the spice mix. Treat it like a "rub" and use your fingers to work it into the cauliflower. 

Roast for 15 minutes, flip, and bake for another 15 minutes. For more browning, flip once more and bake for an additional 5 minutes.

Make the butternut squash puree

While cauliflower steaks are in the oven, add 1 to 1-1/2 inches of water to medium-large pot. Place the steamer basket into the pot and add butternut squash chunks. Turn up the heat to medium-high, put the lid on, and steam for 10 to 12 minutes, or until fork tender. Drain cooked butternut squash and add it to a high-speed blender with a vented lid. Add 1/2 cup of water to the blender. Blend until smooth and creamy.

Assemble and serve

To serve, spread a nice helping of puree on the bottom of the dish and carefully place the cauliflower steak(s) on top. Top with fresh parsley or another fresh herb like basil or cilantro. Salt to taste and enjoy!

Store leftovers in a covered container in the refrigerator for up to 4 days. Alternatively, freeze in meal prep containers for up to 4 months. Thaw in the fridge before reheating.