Spicy Chimichurri Cauliflower Steak

Clean the cauliflower head, rinse it very well, cut it into 4 steaks, and tap dry it with paper towels. For the chimichurri, add the rest of the ingredients (garlic cloves, sweet green finger peppers, shallot, dried oregano, spicy chili pepper flakes, lime juice, red cooking wine, fresh cilantro, fresh parsley, salt, black pepper, olive oil) in the food processor or blender but don’t blend it too much; you still want to be able to see the herbs in flakes, not puree. If you don’t like spicy, skip the chili pepper flakes. You can also use green bell pepper as a substitute for the sweet green finger peppers if you can’t find them. Place the cauliflower steaks in a zip bag and then add the marinade; marinate for at least 1 hour, overnight is way better. In a hot skillet, sear the steak on both sides until the edges are slightly brown. If you prefer the steaks soft as steamed, cook them on low heat, but if you like them with a crunch, ensure that your skillet is very hot. This marinade is originally for meat, so beef steaks and chicken or fish are also delicious with it.