Instructions

1. Preheat oven to 450°F.  Cut cauliflower lengthwise into ¾-inch-thick slabs. (Some pieces will crumble). Arrange in a single layer on a large rimmed baking sheet coated with cooking spray.
2. Combine 1 Tbsp oil and 1 Tbsp orange juice in a small bowl. Combine seasoning and ¼ tsp garlic salt in another small bowl. Brush both sides of cauliflower with oil mixture; sprinkle with seasoning mixture.
3. Bake 25 to 30 minutes or until browned and tender, turning once.
4. Meanwhile, cook shallot and kale in ½ Tbsp hot oil in a Dutch oven over medium heat, stirring constantly, 8 to 10 minutes or until kale is wilted and tender. Stir in 1½ Tbsp orange juice and ¼ tsp garlic salt.
5. Whisk together cilantro, sour cream, 1 Tbsp orange juice, ½ Tbsp oil, vinegar, ⅛ tsp garlic salt, cumin, and agave in a medium bowl until smooth. Serve sauce on side with cauliflower steaks and kale.