Preheat oven to 425°F. Line a rimmed baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.

Using a sharp knife, cut the cauliflower into thick slices. Slice one-half of the cauliflower into thick steaks and the other half into florets.

Add florets and 2 garlic cloves to a large pan. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until cauliflower is fork-tender, approximately 15 minutes. Drain well.

Place cooked and drained florets into a food processor. Add butter, cream cheese, and one tablespoon of water. Season with salt and black pepper, to taste, and process until smooth and creamy. Taste and adjust seasonings as desired.

Gather your sauce ingredients. In a small bowl, combine sriracha, honey, soy sauce, and minced garlic.

Generously brush cauliflower steaks with honey sriracha sauce.

Roast cauliflower steaks for 10-15 minutes. Flip and roast for an additional 5-10 minutes.

While cauliflower is roasting, sauté the spinach in a small amount of olive oil.

To serve, place mashed cauliflower on a serving plate. Add spinach. Place a cauliflower steak on top and sprinkle it with pomegranate seeds. Enjoy!