Ingredients
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1 large head cauliflower
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1 tsp. ground cumin
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4 tbsp. olive oil
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1/4 c. cilantro, finely chopped
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1/4 c. parsley, finely chopped
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2 tbsp. red wine vinegar
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1 small clove garlic, pressed
Directions
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Heat oven to 425°F
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Cut 2 slices from cauliflower center, 1 inch thick each; save the rest.
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Combine cumin and 1 Tbsp oil and brush all over cauliflower slices; sprinkle with ¼ tsp salt.
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Heat 1 Tbsp oil in an oven-safe skillet on medium-high.
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Brown cauliflower, about 3 minutes.
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Turn over slices, transfer skillet to oven, and roast until stem is just tender, 15 to 20 minutes.
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In a bowl, combine remaining ingredients, including oil, plus ½ tsp salt.
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Spoon over “steaks.”
