How to make it
Preheat the oven to 425˚F. Line a baking sheet with aluminum foil and spray it with cooking spray.
Coat the cauliflower steak slices with the vegetable oil and place them onto the prepared baking sheet. Use a pastry brush to brush the Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce onto both sides of the cauliflower steaks. Reserve any remaining sauce for later.
Place the cauliflower into the oven and roast for about 15 minutes or until the cauliflower is tender.
In the meantime, place the Greek yogurt, mayonnaise, garlic clove, lime zest, lime juice and salt into a food processor. Blend until smooth then use a rubber spatula to scrape the sauce out into a bowl.
When the cauliflower has fully cooked, remove it from the oven and brush with the remaining Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce.
Serve the cauliflower with the yogurt sauce and lime wedges. Garnish with cilantro leaves and red chili slices, enjoy!