1.Preheat the oven to 425'F. Line a baking sheet with a piece of parchment paper or aluminum foil and spray with pan spray.

2. Wash the cauliflower head, remove the leaves and cut the stem so it's flat on the bottom. Set the head on the cutting board and slice into 5 pieces. The two outer (smaller) pieces will fall apart and can be roasted with the steaks if you want. The center slices will be the ones you use.

3. Arrange the steaks in a single layer on the baking sheet. Scatter the extra florets around them if desired.

4. Mix together the olive oil, black pepper, garlic powder, paprika, and coriander. Using a brush, spread about half the mixture onto the top of the cauliflower steaks.

5. Bake the cauliflower slices for about 15 minutes.

6. Remove them from the oven, carefully flip them over (you may have to use two spatulas to keep them together. Spread the rest of the olive oil mixture onto the tops of the cauliflower slices.

7. Return them to the oven and bake for another 15 minutes or until fork tender.

8. While the cauliflower steaks are baking, put the balsamic vinegar in a pan on the stovetop and heat to a gentle boil for about 15 minutes, evaporating the liquid and making it into a thick sauce/glaze.

9. Once steaks are done, serve immediately on a plate and drizzle with balsamic glaze.