Trim leaves and any abundance come from cauliflower. Stand cauliflower on stem end and cut off about ¼ inch. Cut 2 cuts from focal point of cauliflower (each around 1 inch thick); save adjusted wedges for another utilization.
Join cumin and 1 tbsp. canola oil. Brush all over cauliflower cuts.
Sprinkle with ¼ tsp. salt.
In 12-inch broiler safe skillet, heat 2 tbsp. oil on medium-high until hot.
Add cauliflower; cook 3 minutes. Turn slices over.
Spot skillet in 425°F broiler; cook 15 to 20 minutes or until stem is delicate when punctured with tip of paring blade.
Then, mix together cilantro, parsley, vinegar, garlic, jalapeño, staying 2 tbsp. oil, and ⅛ tsp. salt.
Spoon spice sauce onto completed "steaks."
