1tablespoon Korean red chili pepper flakes, "Gochugaru"
Preheat your oven to 375 degrees. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom, leaving the main stem intact and make sure you don't cut through any of the florets.
Place the cauliflower in a cast iron skillet, core side down, and drizzle on the olive oil and season generously with the lemon pepper seasoning, pepper, smoked paprika and kosher salt.
Cover the skillet with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for one hour. Remove from the oven and let cool for just a few minutes.
For the dressing:
Whisk together all of the ingredients until blended. Drizzle over the roasted cauliflower and enjoy!
If you're following a Whole 30 approved diet, use Coconut Secret Organic Coconut Aminos in place of the soy sauce and skip the sugar or maple syrup.