1 cup Nando's PERi-PERi sauce, flavor of your choice
1 whole cauliflower head, washed and leaves removed
4 Tbsp olive oil
1/2 cup fat-free greek yogurt
1 cup mixed chopped herbs (e.g. mint, parsley and cilantro)
1 Tbsp lemon juice
Salt and pepper to taste
1Using a chef knife, cut 3/4 inch slice into the cauliflower, to make "steaks". Pick a head that has a think core to help the steaks stay in one piece. Some will break into florets, that's ok. Keep them big enough that they won't fall apart through the grill.
2Brush both sides of each steak with olive oil and sprinkle with salt. Place on a hot grill. The fire should be a temperature that allows you to hold your hand close to the grill for 5 seconds.
3Brush the cauliflower steaks with PERi-PERi sauce and grill for 10-12 minutes, then flip and brush again. Cook for another 10 minutes or so until the edges are nice and caramelized and the cauliflower is al dente.
4 To make the yogurt sauce, mix together the yogurt, 2 tbsp of olive oil, the mixed herbs and salt and pepper to taste.
5Serve the cooked cauliflower steaks with yogurt sauce drizzled over the top.