Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.

TO CUT 'STEAKS,' trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it’s what holds the 'steaks' together.

Flip the cauliflower stem-side down and visually map out how many 'steaks' you hope to get.

Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat.

Once simmering, add cauliflower 'steaks' (and smaller cauliflower pieces), cover, and steam for 4-5 minutes to partially cook.

In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish and add lemon juice.

Prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor.

Dip the slightly steamed cauliflower 'steaks' in the almond buttermilk, ensuring both sides are adequately coated.

Dredge the cauliflower in the cashew coating until thoroughly coated.

Transfer cauliflower 'steaks' to your prepared baking sheet.

Drizzle with a little avocado oil to help them crisp up (optional, but recommended).

Bake for 25-35 minutes, or until the cauliflower 'steak' is easily pierced with a knife and the exterior appears golden brown and crispy.

Enjoy as is or garnish serving plates with a few tablespoons of your favorite hummus and top with cauliflower 'steak' and date relish.

Garnish with freshly chopped mint for a pop of color and flavor.