• Preheat your oven to 450 degrees and grease two large baking sheets with olive oil. Add the seasonings to a small bowl, stir and set aside.
• Pull off the green leaves from the heads of the cauliflower and trim the very bottom of the stem, but not too much as you need some to hold the "steaks" together. Slice each head into 3/4-1 inch thick slices. The outer slices will just fall apart, and you can roast these alongside the steaks if you’d like, or save and use them in another recipe or salads. You will probably get about 3 steaks from 1 head of cauliflower.
• Arrange the “steaks” in a single layer on the prepared baking sheets. Place the extra florets around the edges, if desired.
• Spray the tops with oil and sprinkle with half the seasonings. Turn them over, carefully and sprinkle the other side with the seasonings. You can use your fingers to rub the spices into the crevices as well for more flavor.
• Roast the cauliflower in the center rack of the oven for 15 minutes, then carefully use a spatula to flip each steak, then cook for another 10-15 minutes. They are done when they are golden on both sides, tender and a bit crisp.

Bang Bang Sauce

• While the cauliflower steaks are roasting, make the bang bang sauce. In a small bowl, whisk together the vegan mayo, sweet chili sauce, hot sauce and maple syrup or agave until smooth.
• Drizzle cauliflower steaks with the sauce and serve immediately. Reheat any leftover cauliflower in the oven or air fryer to crisp it back up. You can also serve with vegan gravy, vegan goddess dressing, queso blanco, vegan pesto or peanut sauce.