1. Trim leaves and stems from each cauliflower, leaving cores intact. Working from top to bottom, slice each cauliflower into two or three 3/4"-thick slabs. (Save any pieces that fall off for another use.)

2. In a small bowl, whisk 1/2 cup yogurt with the harissa seasoning, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1/4 teaspoon salt. Spread marinade over cauliflower steaks and refrigerate in a resealable plastic bag for at least 2 hours and up to 8 hours.

3. Meanwhile, to make herb sauce, puree herbs, garlic, jalapeno (if using), water, and remaining 1 teaspoon lime zest and 1 tablespoon juice in a blender until mostly smooth. (Consistency should be a bit thinner than yogurt; if needed, thin with a bit more water.) With machine running, stream in oil, then transfer sauce to a bowl and season with salt to taste; cover and refrigerate until ready to serve.

4. Heat grill to medium-high, then clean and oil grates. Cook cauliflower, covered, until well-marked and just tender, 12 to 15 minutes, flipping halfway through. To serve, season remaining 1/2 cup yogurt with a pinch each of salt and pepper, then spread onto a platter. Arrange steaks on top, drizzle with herb sauce, and sprinkle with almonds.

Hannaford fresh Magazine, May-June 2022