Step 1: Prepare the Cauliflower Steaks

1. Preheat your oven to 425°F (220°C).
2. Remove the outer leaves of the cauliflower and trim the stem, leaving the core intact.
3. Slice the cauliflower into 1-inch thick steaks. Aim for 2-3 steaks, depending on the size of the cauliflower. Reserve any extra florets for another use.
4. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
5. Brush both sides of the cauliflower steaks with the seasoned oil mixture.

Step 2: Roast the Cauliflower

1. Place the seasoned cauliflower steaks on a baking sheet lined with parchment paper.
2. Roast in the preheated oven for 20-25 minutes, flipping halfway through. The cauliflower should be golden brown and tender when done.

Step 3: Make the Chimichurri Sauce

1. While the cauliflower is roasting, prepare the chimichurri sauce.
2. In a medium bowl, combine chopped parsley, chopped cilantro, and minced garlic.
3. Add red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon zest.
4. Stir well to combine. Adjust seasoning as needed and set aside to allow the flavors to meld.

Step 4: Toast the Pine Nuts

1. Heat a small skillet over medium heat and add 1 teaspoon of olive oil.
2. Add the pine nuts and a pinch of salt.
3. Toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Be careful not to burn them. Remove from heat and set aside.

Step 5: Assemble the Dish

1. Place the roasted cauliflower steaks on a serving platter.
2. Drizzle generously with the chimichurri sauce.
3. Sprinkle the toasted pine nuts over the top.
4. Garnish with lemon wedges, fresh parsley leaves, and a pinch of red pepper flakes for an extra kick.