Slice each cauliflower head into 1–1½-inch-thick steaks (you’ll get 2–3 full steaks per head)
Place cauliflower steaks on a parchment-lined sheet pan. Brush both sides with olive oil and season with salt and pepper. Roast 20–25 minutes, flipping halfway, until golden and tender.
While cauliflower is roasting, make the chimichurri. Add parsley, shallot, lemon juice, red wine vinegar, roasted garlic, and red pepper flakes to the bowl of a food processor and pulse until smooth. Slowly pour in olive oil; gently pulse once more to combine. Add salt and pepper to taste.
Remove cauliflower steaks from oven and transfer to a serving platter. Drizzle chimichurri evenly over cauliflower steaks. Garnish with POM Wonderful Pomegranate Arils.
Ingredients
1 large head cauliflower, outer leaves removed and stem trimmed
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