• 1 large head cauliflower
• 6 tablespoons vegetable oil, divided, plus more for grill
• himalayan salt,
• ground pepper
• 1 garlic clove
• ½ cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

Directions:

• Remove leaves and trim stem of cauliflower, leaving core intact.
• Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½” “steaks” (reserve any florets that break loose).
• Prepare a grill for medium-high heat and lightly oil grate.
• Drizzle cauliflower steaks and florets with 4 Tbsp. oil. Season with salt and pepper.
• Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side.
• Grill any florets until cooked through, 5–7 minutes.
• Blend  garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
• Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.

Enjoy the Grilled Cauliflower Steaks and Scallions!.