Roast the red bell peppers under the broiler until blackened and blistered on all sides turning as necessary. When all sides are roasted transfer the peppers to a bowl and cover with plastic wrap. Let rest for at least 20 minutes or until cool enough to handle. Remove the skins, seeds and core and slice the peppers thinly. Set aside.

Mince and mash the garlic with ¼ tsp. salt using a chef’s knife to make a paste. Transfer the paste to a large bowl and add ¼ cup of the olive oil, 1 tbsp. of the vinegar, ½ tsp. salt, and ½ tsp. black pepper. Whisk to combine and set aside.

Wash the cauliflower well and remove the leaves and trim the stem end leaving the core intact. Place the cauliflower on the cutting board with the core side down. Using a large knife, slice the cauliflower into 4 equal slices or 'steaks'. Cut your 'steaks' in half to make the medallions.

Preheat the oven to 400° F. Heat 1 Tbsp. of the olive oil in a large cast iron skillet over medium-high heat. Working in two batches, dip the cauliflower medallions into the marinade and cook until golden brown, about 2 minutes per side. Transfer to a large baking sheet lined with parchment and repeat with remaining tablespoon of olive oil and cauliflower medallions. When all of the medallions are on the baking sheet roast in the oven approximately 15 minutes until they are tender.

In the marinade bowl, stir together the sliced roasted red peppers, finely chopped herbs, the remaining 1 Tbsp. of apple cider vinegar, and the remaining ¼ tsp. each of salt and pepper.

Place 2 or 3 cauliflower medallions onto a bed of risotto or rice and spoon chimichurri over top.