The steaks then went into a hot oven and were slow-roasted until they were tender enough to be pierced with a fork. Just be sure to add some vinegar along with the garlic and crushed red pepper to brighten the flavor. In blender or food processor, combine parsley, cilantro, shallots, garlic, 1/4 cup olive oil, vinegar, oregano, black pepper, red pepper flakes and salt. Season steaks with salt, pepper and paprika on both sides. Place cauliflower steak on top, drizzle with chimichurri and scatter over the fried reserved cauliflower bits, if using.