📖 Instructions

1. First, let's make the Chimichurri Sauce. In a food processor (a blender will also work, but a food processor gives a better texture), combine 1 cup of fresh parsley, 1/2 cup of fresh cilantro, 3 cloves of garlic (peeled, of course!), 2 tablespoons of red wine vinegar, 1/4 cup of olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes (if you like a little heat!), and salt and pepper to taste. Pulse until finely chopped but not completely pureed. You want it to have some texture. Set aside, you can even make this a day in advance. The flavor gets better.
2. Now, for the cauliflower steaks. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze. Cut a large head of cauliflower into two 1-inch thick 'steaks'. To do this, remove the outer leaves and trim the base, keeping the core intact so the florets don't fall apart. You should get two nice, thick slices from the center of the cauliflower. The outer parts can be saved for roasting or soup – don't throw them away!
3. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper (optional, for a bit of kick), and salt and pepper to taste. This is your spice rub. Brush both sides of the cauliflower steaks generously with the olive oil mixture. Make sure every nook and cranny is coated for maximum flavor.
4. Heat 1 tablespoon of olive oil in a large, oven-safe skillet (cast iron is ideal!) over medium-high heat. Sear the cauliflower steaks for 3-4 minutes per side, or until they are nicely browned. This step is crucial for developing a rich, nutty flavor. Don't overcrowd the pan – you might need to do this in batches. If you don't have an oven-safe skillet, you can transfer the seared steaks to the prepared baking sheet.
5. Transfer the skillet (or baking sheet) to the preheated oven and bake for 15-20 minutes, or until the cauliflower is tender and slightly caramelized. Keep an eye on them – you don't want them to burn. A fork should easily pierce through the thickest part of the steak when they're done.
6. Remove from the oven and let cool slightly. Spoon a generous amount of the chimichurri sauce over each cauliflower steak. Serve immediately and enjoy! Garnish with extra fresh parsley or a sprinkle of red pepper flakes, if desired.
7. Also, a good pairing is serve with lemon wedges. The acidity of the lemon enhances the flavor of the sauce.