Directions

1. For Cauliflower Steaks, remove leaves from base of cauliflower heads and cut off the stem so the head sits squarely on the cutting surface. Using a large, sharp knife, “square off” two opposite sides of each head (reserve small floret bits for another use) and cut 1-1/2-inch thick “steaks”, from each head vertically, top to bottom. Reserve any extra cauliflower for another use. Arrange steaks on a baking sheet.
2. Whisk together 1/4 cup lime juice, 2 tablespoons oil, 1 tablespoon curry powder, honey and 2 minced garlic cloves. Brush some of the mixture on both sides of each steak and let steaks stand at room temperature until ready to grill.
3. For Spiced Lentils and Spinach, heat 1 teaspoon oil in a heavy large skillet over medium heat. Add onion, 1 minced garlic clove, 1 teaspoon curry powder, and bay leaf. Cook until onion begins to brown, stirring often, about 10 minutes. Stir in broth, tomatoes and lentils. Cover and simmer just until lentils are tender (do not overcook), stirring occasionally, about 30 minutes. Stir in the spinach and lime juice; set lentils aside and keep warm until ready to serve.