Peri Peri Cauliflower Steaks

On a baking sheet lined with foil, combine bell peppers, onion, garlic, serrano pepper, 1 tablespoon of the oil, 1 tablespoon of the salt, and the pepper. Spread in an even layer.

Transfer to the oven and roast until the vegetables are slightly charred, about 20 minutes. Remove from the oven.

Slice the cauliflower into 1½-inch-thick steaks and transfer to a baking sheet lined with clean foil. (Add any florets that may have broken off onto the baking sheet.) In a small bowl, combine 3 tablespoons more oil, the coriander, and remaining teaspoon salt. Brush both sides (and any florets) of the cauliflower with the oil mixture.

Transfer to the oven and cook until tender and beginning to char, 25 minutes, flipping the cauliflower halfway through.

While the cauliflower is roasting, transfer the roasted vegetables into a blender with the red wine vinegar, lemon juice, lime juice, smoked paprika, and oregano. Blend until smooth, 10 to 15 seconds. You should have about 2 cups of sauce.

Transfer the sauce to a small pot, along with the bay leaves. Bring to a simmer, then reduce the heat to low and cook, stirring constantly with a wooden spoon or spatula, until the sauce has reduced to 1 cup, about 15 minutes. Remove from the heat and discard the bay leaves. Whisk in the remaining ½ cup oil, along with the lemon zest and lime zest, until completely emulsified.

Remove the cauliflower from the oven and brush the top side with the peri peri sauce, using about 1 tablespoon sauce per steak. Return to the oven and continue to roast until charred, about 5 minutes.

Spoon some of the remaining peri peri sauce on the base of your serving plates, place the cauliflower steaks on top, and garnish with fresh cilantro leaves. Serve.