Steak without...the steak.
2 canned chipotle chiles in adobo, finely chopped, plus 3 tablespoons adobo sauce3 tablespoons mild-flavored molasses2 tablespoons paprikaPrepare a grill for medium-low, indirect heat ; clean and oil grates.
Remove toughest outer leaves from cauliflower . Trim stem to create a flat base. Holding cauliflower upright on stem, slice into 4 equal slabs to create steaks. Stir chiles, adobo sauce, garlic, vinegar, molasses, salt, paprika, oregano, and remaining ½ cup oil in a medium bowl to combine. Liberally brush sauce on one side of each cauliflower steak and place steaks, sauce side down, on grill. Brush second side with sauce. Grill cauliflower until charred and beginning to soften, 7–8 minutes. Turn, brush cooked side with sauce, and continue to grill until second side is charred and beginning to soften, 7–8 minutes. Turn again, move over indirect heat, and brush with remaining sauce. Cover grill and continue to grill steaks until tender , 15–20 minutes.
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