Directions 9 steps | 25 Minutes
Measure and prep all ingredients.
Make the chermoula sauce. In a small skillet over medium heat, lightly toast the coriander and cumin seeds for 2 minutes, or until fragrant.
Use either a mortar and pestle or the bottom of a cast-iron skillet to crush the toasted seeds. Transfer the seeds to the bowl of a food processor.
Add garlic, parsley, cilantro, turmeric, paprika, extra virgin olive oil, lemon juice, lemon zest and salt to the bowl of the food processor.
Process until the sauce is smooth. Season to taste with more salt if desired. Transfer to a bowl and set aside.
Preheat the grill or a grill pan to medium heat. Remove the outer leaves of the cauliflower.
Chop the cauliflower into 1-1½ inch steaks. Brush the cauliflower with oil on both sides. Season with salt and pepper.
Place the cauliflower steaks on the grill, and grill for 5-7 minutes on each side or until the cauliflower are crisp-tender.
Drizzle the cauliflower steaks with the chermoula sauce and enjoy!