In a dry saucepan over medium heat, toast the curry powder for about 30 seconds or until it is fragrant. Add the pears, ½ tablespoon of the oil, and the onion. Cook, stirring the mixture occasionally, until tender, about 5 minutes. Stir in the vinegar, salt, and pepper, then remove from the heat and set aside.

Bring a large pot of lightly salted water to a boil, Carefully, lower the 4 (or more) cauliflower steaks into the water, one by one, using a pair of tongs. Lower the heat to a simmer and cook until just tender, about 8 minutes, being careful not to overcook. The cauliflower should still have bite. If a paring knife can pierce through the center fairly easily, the steaks should be done.

Carefully remove the steaks with a large slotted spoon or skimmer and transfer to a rack to cool. When the steaks are cool, season each with a pinch of salt and pepper.

Heat a large nonstick skillet over high heat. Add the remaining ½ tablespoon of oil. Carefully sear each cauliflower steak over high heat, until browned evenly, about 2 minutes on each side. Season with a little salt and pepper.

Place each cauliflower steak on a plate and spoon the chutney over. Serve immediately.