35min · 4 servings Ingredients • 2 medium cauliflower heads • 2 tbsp. olive oil • ¼ tsp. salt or to taste • ¼ tsp. pepper or to taste • For Chermoula Sauce • 1 cup chopped parsley • 1 cup chopped cilantro • ½ cup olive oil • ¼ cup lemon juice • 4 garlic cloves, minced • 3 tsp. cumin powder • 2 tsp. paprika powder • ½ tsp. coriander powder • ½ tsp. salt • ⅛ tsp. cayenne optional Instructions • Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use. • Heat up the oil in a large