Cut the cauliflower into steaks:

1. Remove the green leaves from around the cauliflower. Start at one end and cut the cauliflower into 1 inch slices. You will have a few slices that stick together as "steaks" and some extra florets from the outside slices. (See notes for what to do with these florets!) Repeat with the second head of cauliflower - you want 4 steaks when you're finished.

Make the steaks:

1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone mat and spray it with nonstick oil
2. Add the pretzels to a blender and blend on low until the pretzels are crushed. Pour them into a shallow bowl.
3. In a large shallow dish, whisk together the chickpea flour, water, mustard, garlic powder, onion powder, and salt.
4. Take one steak and dip each side into the wet chickpea batter. Transfer it to the pretzels and press the pretzels onto both sides to coat. Place the steaks on the baking sheet and bake for 45 minutes or until the cauliflower steaks are tender and the breading is crispy.

Make the sauce:

1. While the cauliflower bakes add all the sauce ingredients into a high speed blender. Blend until smooth, scraping down the sides as needed.

Plate it up:

1. Serve the cauliflower steaks with lots of cheesy mustard sauce! Enjoy.