# What You 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 black pepper
→ Chimichurri sauce
08 - 1 cup fresh 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 black pepper
16 - Juice of 1/2 lemon (about 1 tablespoon)
# Directions:
01 - Preheat a grill or heavy grill pan to medium-high heat (around 400°F). Oil the grates or pan lightly to prevent sticking.
02 - Remove outer leaves and trim the stem while keeping the core intact. Place each head stem-side down and slice into 1-inch-thick steaks (expect 2–3 steaks per head); reserve any loose florets for another use.
03 - In a small bowl whisk together 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper until uniform.
04 - Brush both sides of each cauliflower steak generously with the spiced oil, ensuring even coverage so the exterior chars and the interior stays moist.
05 - Place steaks on the preheated grill and cook 7–8 minutes per side, turning carefully with a spatula, until a deep char develops and a knife meets little resistance when inserted.
06 - While the steaks cook, 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 the lemon juice; stir vigorously to emulsify and taste-adjust seasoning.
07 - Transfer grilled steaks to a serving platter, spoon the chimichurri generously over each steak and serve immediately so the contrast between char and fresh sauce is preserved.
