• Preheat oven to 400◦. Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower core side down on cutting board. Slice cauliflower into ¾-inch "steaks" from center of cauliflower (about 3 full “steaks”). Keep smaller cauliflower pieces.
• Heat cast iron pan on medium-high heat and add 1 tablespoon of avocado oil. Place cauliflower steaks into a hot pan, brush the top side with avocado oil, and season with salt and pepper. Fill in the pan with the other pieces of cauliflower. Sear both sides of cauliflower for 2-3 minutes before placing the cast iron pan straight into the oven and roast for 15-20 minutes until tender but still firm. Top with Chimichurri herb sauce to serve.

Chimichurri Sauce

• Finely chop fresh herbs or combine the parsley, basil, oregano, garlic, vinegar, crushed red pepper flakes, sea salt, and black pepper. Pulse mixture until desired consistency. Transfer the herb mixture to a bowl and pour the olive oil into the mixture to combine.