Rip the leaves off the base of cauliflower and chop off the bottom 2 inches (5 cm) of the stem.
Place cauliflower upright on its stem and cut it into 1-inch-wide (2.5 cm) thick “steaks.” Set aside.
Mix olive oil with 1/2 tsp of Windsor® Coarse Himalayan Pink Salt and cracked black pepper. Rub mixture onto cauliflower steaks.
Place steaks on a parchment-lined baking sheet and bake for 40 minutes or until golden on the outside and cooked through.
While cauliflower steaks are cooking, place garlic, parsley, cilantro, oregano, Windsor® Fine Himalayan Pink Salt, cracked black pepper, jalapeño and lime juice in a food processor. Pulse a few times until mixture has formed a thin consistency.
Slowly pour in red wine vinegar and olive oil, and pulse a few more times until mixture is fully combined.
Drizzle chimichurri sauce over roasted cauliflower steaks and finish with 1/2 tsp of Windsor® Coarse Himalayan Pink Salt.