# What You'll Need:
→ Cauliflower steaks
01 - 2 large cauliflower heads
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
→ Chimichurri sauce
08 - 1 cup fresh flat-leaf parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 cloves garlic, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
16 - Juice of 1/2 lemon
# How to make it:
01 - Preheat a grill or heavy grill pan to medium-high heat (around medium-high on most stovetops or a surface temperature of approximately 400°F).
02 - Remove outer leaves and trim the stem, keeping the core intact. Place each head stem-side down and slice into 1-inch-thick 'steaks' (expect 2–3 steaks per head); reserve loose florets for another use.
03 - Combine 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl and whisk to emulsify.
04 - Brush both sides of each cauliflower steak generously with the spiced oil, ensuring the cut surfaces are evenly coated.
05 - Arrange steaks on the preheated grill and cook 7–8 minutes per side, turning carefully with a spatula or tongs, until well charred at the edges and tender through the center.
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 pepper flakes (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper and lemon juice in a bowl; stir vigorously to emulsify and taste for seasoning.
07 - Transfer grilled steaks to a serving platter, spoon chimichurri generously over each steak and serve immediately.
