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.