Preheat oven to 400 degrees . Remove leaves from stem of cauliflower. Leave the core intact. Place cauliflower core side down and using a large knife, slice cauliflower into four 1/2 inch steaks from the center of cauliflower. Arrange the cauliflower steaks on a oiled baking sheet with any broken florets.
Brush the cauliflower slices generously on both sides with olive oil, and sprinkle with salt and pepper, then roast in oven for 20-25 minutes, until golden and cooked through. You can flip the steaks halfway through cooking.
When the cauliflower steaks are done, remove from oven and transfer onto individual serving plates. Top each steak with some peri-peri sauce, micro greens, and a sprinkle of pine nuts. Serve with extra sauce on the side.
Combine all the ingredients in a blender or a food processor and process until all the ingredients are finely chopped and the mixture becomes a sauce.
Transfer mixture to a medium saucepan over medium heat. Simmer for 20 minutes, stirring often. Adjust seasonings if needed. Pour into jars and keep in refrigerator for up to two weeks.