# What You Need:
→ For the Cauliflower Steaks
01 - 2 large cauliflower heads, trimmed (keep cores intact)
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ For the Chimichurri Sauce
08 - 1 cup fresh parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 garlic cloves, minced
11 - 1/2 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
16 - Juice of 1/2 lemon
# Step-by-step guide:
01 - Preheat a grill or grill pan to medium-high heat. Remove outer leaves and trim the stem of each cauliflower, keeping the core intact so the heads hold together.
02 - Place each cauliflower stem-side down on a cutting board and slice into 1-inch-thick steaks; you should obtain 2–3 steaks per head. Reserve loose florets for another use.
03 - Whisk together 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.
04 - Brush both sides of each cauliflower steak generously with the spiced oil to ensure even coating and seasoning.
05 - Lay steaks on the preheated grill and cook 7–8 minutes per side without moving them too frequently; turn carefully with a spatula when well charred and tender.
06 - While the cauliflower cooks, combine chopped parsley, chopped cilantro, minced garlic, 1/2 cup extra virgin olive oil, 2 tablespoons red wine vinegar, red chili flakes (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper and lemon juice in a bowl; stir vigorously until emulsified.
07 - Transfer grilled cauliflower steaks to a platter, spoon chimichurri generously over each steak and serve immediately.
