Crispy Spiced Cauliflower Steaks

cooking.nytimes.com

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½ of 1 cinnamon stick, broken up

2 teaspoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 teaspoon cumin seeds

4 cloves

Large pinch of ground cayenne

2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed

1 ⅓ cups brown- or white-rice flour (about 7 ⅓ ounces)

⅔ cup tapioca flour (about 3 ⅔ ounces)

¼ cup freshly squeezed lime juice (from 2 limes)

¼ cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving

1 tablespoon grated fresh turmeric (or ½ teaspoon ground turmeric)

2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into ½-inch-thick slices

1 ½ to 2 cups coconut oil

1 cup Greek yogurt, for serving (optional)

2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)

Directions at cooking.nytimes.com

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