In a food prosessor whiz the lemon juice, olive oil, red wine vinegar, coriander, onion, garlic, chilli & oregano.
Cut the cauliflower steaks from the middle of the head. They need to be 1-2cm thick and have the base of the head holding the florets together. Coat one side with the chimchurri. Heat a little oil in a skillet & place chimchurri side down for around 4 minutes. Coat the raw side with remaining chimchurri and flip.
Meanwhile, push any water from the cucumber through a sieve. Combine the oatly Creme freche with the grated cucumber & a pinch of salt. Set aside.
Both sides of the cauliflower should be caramel brown. Serve with your sides of choice and a dollop of Tzaiki.