Cauliflower Steaks with Chimichurri

Preheat the oven to 350°F (175°C). Set aside a large baking sheet (needed if skillet isn't large enough or oven-safe).

Wash each head of cauliflower well. Remove the green leaves at the bottom, keeping the central stem intact. Place the cauliflower stem-side down on a cutting board. Carefully use a large chef's knife to cut 1-inch thick "steaks" from the center of each head (you should get about 2 steaks per head). Save the remaining florets for another use.

In a small bowl, combine 1 tablespoon of the avocado oil, garlic powder, cumin, paprika, and salt. Mix well to form a paste.

Place the cauliflower steaks on the baking sheet. Identify the "less pretty" side (usually the outer edge). Brush about half of the spice rub evenly across the less-pretty side of each steak using a pastry brush.

Warm the remaining 2 tablespoons of avocado oil in a large, oven-safe skillet (cast iron recommended) over medium-high heat. The oil should cover the base; add more if needed. Carefully place the cauliflower steaks spice-rub-side down into the hot skillet. Sear for 3-4 minutes, undisturbed, until a nice crust forms.

While the first side sears, carefully brush the remaining spice rub onto the unseasoned (top) side of the cauliflower steaks in the skillet. Flip the steaks and sear the second side for an additional 2-3 minutes.

Transfer the skillet directly to the preheated oven. (If your skillet isn't oven-safe or large enough for all steaks, transfer the seared steaks to the prepared baking sheet). Roast for 15 to 20 minutes, or until the cauliflower steaks are golden brown and the central stem is tender when pierced with a fork.

While the cauliflower is roasting, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, finely chopped fresh oregano (or dried), minced garlic, red wine vinegar, salt, and red pepper flakes. Whisk well as you slowly pour in the olive oil until combined. Taste and adjust seasoning or add more olive oil if desired. Set aside.

Remove the roasted cauliflower steaks from the oven. Transfer them to a platter or individual serving plates. Serve warm, generously topped with the chimichurri sauce.