Chimichurri grilled cauliflower steaks

• Cauliflower

• Salt and Pepper

• Red Chili: Finely chopped

• Garlic Cloves: Chopped

• White Wine Vinegar

• Sea Salt: To taste

• Cilantro, Flat Leaf Parsley, Oregano: Finely chopped

• Olive Oil: Extra Virgin

Combine all the ingredients for Chimichurri sauce in a medium bowl. Let it sit at least 15 minutes for the flavors to meld. Meanwhile, prep the cauliflower steaks. Remove and discard leaves from each cauliflower head, then trim the stem but not all the way through. Try to leave the core intact. Slice each cauliflower into 2 cm thick steaks. Reserve any loose florets to cook with the steaks or for another recipe. Brush the cauliflower steaks generously with Chimichurri sauce on both sides. Reserve some of the sauce for later. Heat a grill or a grill pan to medium. Place the cauliflowers onto the grill and cook until tender and charred in spots, about 5-7 minutes per side. Serve cauliflower steaks with extra Chimichurri and enjoy!