Preheat oven to 425 degrees Fahrenheit

Cut 1/2 red onion into paper thin slices and place in a small heat resistant bowl. Simmer 1/4 cup red vinegar in small pot, pour over red onion, cover bowl with plastic wrap and place in refrigerator.

Wash and pick leaves off of cauliflower, turn cauliflower upside down so the stem is sticking up. With a large chef's knife slice down the right side of the stem trimming off one side of florets. Repeat on the left side of the cauliflower. Then slice lengthwise down through the center of the stem, producing two cauliflower "steaks".

Mix one tablespoon of chili paste with one tablespoon of coconut oil and with your hands evenly spread all over "steaks".

Roast cauliflower steaks on a sheet pan in the oven for 20-25 minutes, until the edges are just beginning to blacken. Do not over cook, cauliflower should just barely be cooked in the the center to provide a hearty texture.

At the last five minutes of roasting, place the buns face down on sheet pan to toast

Add all ingredients into a blender or bowl and mix together until evenly combined.

This sauce will be a little runny at first however will thicken up if you let set in the fridge overnight! You'll have leftover sauce for days too which is nice, it's a great dip for veggies or dollop on a big veggie, bean & rice bowl! Yum!

Spread generous layer of almond sauce on the bottom bun, next layer the cauliflower steak. Top steak with arugula and then 'quick-pickled' red onions. Optional, add more almond sauce to top bun, or keep excess sauce on the side for dipping which is my professional recommendation.