For the Chimichurri Sauce:
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
For the Grilled Cauliflower:
- 1 head cauliflower – cut lengthwise into 1″ steaks
- olive oil
- salt and pepper
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Preheat the grill to medium (about 450º), prepare cauliflower, brush with olive oil and sprinkle salt and pepper.
Grill cauliflower over medium heat, turning as needed, until cooked through and golden and charred in spots. (about 20-25 mins)
OVEN METHOD: You can also roast the cauliflower steaks in the oven at 425º on a baking sheet for 20-25 mins.
Spoon chimichurri over grilled cauliflower and serve.