Step 1

Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1.5cm-thick steaks from the centre of each cauliflower (reserve the excess florets for another use).

Step 2

Combine the paprika, cumin, garlic, thyme and oil in a bowl. Add cauliflower steaks. Gently toss to coat. Season well.

Step 3

Heat a chargrill on medium Cook. half the cauliflower for 3 mins each side or until golden brown and tender. Transfer the cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.

Step 4

Combine the yoghurt, tahini and lemon juice in a medium bowl. Season.

Step 5

To make the chimichurri, place the coriander, mint, parsley, oil, oregano and vinegar in a separate bowl and stir to combine.

Step 6

Spoon the yoghurt mixture onto serving plates. Top with the cauliflower. Drizzle with the chimichurri. Season.