Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the outer leaves from the cauliflower. Trim the stem slightly while keeping the core intact.

Slice each cauliflower through the centre into steaks approximately 1 inch thick. 

Roughly chop the parsley and cilantro. Zest and juice the lemon. Peel and chop the garlic.

Brush both sides of the cauliflower steaks with olive oil and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper.

Place the cauliflower on a preheated medium-high grill. Cook for approximately 6 – 8 minutes per side until tender and well caramelized. If the cauliflower begins to darken too quickly, move it to a cooler area of the grill to finish cooking.

While the cauliflower cooks, combine the parsley, cilantro, garlic, lemon zest, lemon juice, cumin, coriander, paprika, cayenne, salt, and olive oil in a food processor. Blend until a loose sauce forms.

Transfer the grilled cauliflower to a serving platter and spoon the chermoula generously over top before serving.