Ancho Chile Grilled Cauliflower Steaks

Preheat grill to medium-high. Place a grill basket on the grill while it preheats.

Remove the tough outer leaves of cauliflower. Trim stem to create a flat base, keeping the core intact. Stand the cauliflower upright on a cutting board. Holding the cauliflower firmly and starting from the center, use a large chef's knife to cut four 1 1/2-inch-thick slabs, creating 2 large and 2 small steaks. Reserve the loose florets.

Combine garlic, 1 1/2 Tbsp. oil, chile powder, 1/2 tsp. cumin, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub evenly over the cauliflower steaks and florets.

Whisk lime zest, lime juice, cilantro, honey, and the remaining 2 Tbsp. oil, 1/2 tsp. cumin, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Spoon 2 Tbsp. of the cilantro mixture into a separate small bowl for basting; reserve the remainder for serving.

Place the cauliflower steaks on the grill and the florets in the grill basket; baste the cauliflower with 1 Tbsp. of the cilantro mixture. Grill until well marked and charred in some spots, 7 to 8 minutes. Flip the steaks and florets and baste with 1 Tbsp. cilantro mixture. Grill until the other side is tender and well marked and charred in some spots, 7 to 8 minutes more.

Transfer to a platter to serve. Drizzle the remaining sauce over the grilled cauliflower.