Ingredients

• 2 tsp. olive oil
• 2 tsp. minced garlic
• 1/2 tsp. ground cumin
• Kosher salt
• 1-1/2 Tbs. minced canned chipotle in adobo sauce
• 1 Tbs. honey
• 1 Tbs. fresh lime juice
• 1 tsp. finely grated lime zest
• 1 lb. flank steak

Directions

1. Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
2. Combine 1 tsp. of the oil, the garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through, about 1 minute. Remove from the heat and stir in the lime juice and zest.
   
3. Rub the flank steak with the remaining 1 tsp. oil and season generously with salt.
   
4. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for medium rare.
5. Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes.
   
6. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.
   

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Ingredients

• 1 large head cauliflower (2-1/2 to 3 lb.), cut into very large florets, florets halved lengthwise to make flat surfaces
• 3 large cloves garlic, unpeeled and lightly smashed
• 5 Tbs. vegetable oil
• Kosher salt and freshly ground black pepper
• 1 Tbs. coriander seeds
• 1 tsp. cumin seeds
• 2 Tbs. minced fresh ginger
• 1 tsp. ground turmeric
• Generous pinch cayenne
• 1 Tbs. fresh lemon juice
• 1/4 cup torn fresh cilantro leaves, for serving (optional)

Directions

1. Position a rack in the center of the oven and heat the oven to 450°F.
2. On a large rimmed baking sheet, toss the cauliflower and garlic with 3 Tbs. of the oil, 3/4 tsp. salt, and a few grinds of black pepper. Arrange the florets flat side down in a single layer. Cover tightly with foil and transfer to the oven to steam for 10 minutes.
   
3. Carefully remove the foil, rotate the baking sheet, and roast until the bottom side is nicely browned, 10 to 15 minutes. Flip the cauliflower and continue roasting until just tender and deeply browned, 10 to 12 minutes more.
4. Meanwhile, heat the coriander and cumin in a small heavy-duty skillet over medium heat, shaking the pan, until the seeds are just fragrant and lightly toasted, 1 to 2 minutes. Cool completely. Transfer to a spice grinder, and grind medium fine.
5. Heat the remaining 2 Tbs. oil in the same skillet over medium-low heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the cumin, coriander, turmeric, and cayenne. Swirl in the lemon juice.
   
6. Discard the garlic and transfer the cauliflower to a serving bowl. Add the spice mixture, and toss gently. Season to taste with salt, garnish with the cilantro, if using, and serve.
   

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