Ingredients

• 1 large head cauliflower
• 1 tsp. ground cumin
• 4 tbsp. olive oil
• 1/4 c. cilantro, finely chopped
• 1/4 c. parsley, finely chopped
• 2 tbsp. red wine vinegar
• 1 small clove garlic, pressed

Directions

1. Heat oven to 425°F
2. Cut 2 slices from cauliflower center, 1 inch thick each; save the rest.
3. Combine cumin and 1 Tbsp oil and brush all over cauliflower slices; sprinkle with ¼ tsp salt.
4. Heat 1 Tbsp oil in an oven-safe skillet on medium-high.
5. Brown cauliflower, about 3 minutes.
6. Turn over slices, transfer skillet to oven, and roast until stem is just tender, 15 to 20 minutes.
7. In a bowl, combine remaining ingredients, including oil, plus ½ tsp salt.
8. Spoon over “steaks.”