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Cut your cauliflower into about 1-inch thick steaks. I got about 3 cauliflower steaks from each cauliflower head. Save the leftover cauliflower pieces and either roast them with olive oil, salt and pepper or pickle them.
Prepare the marinade by mixing together the olive oil and spices in a bowl. Place your cauliflower steaks directly onto a baking sheet lined with parchment paper if desired and brush generously with the marinade.
Place your chicken cutlets into the same bowl with the remaining marinade and coat well. Lay each chicken cutlet directly over the cauliflower steaks. Don’t worry if the chicken hangs over slightly, it will shrink a bit as it bakes. You can also trim the chicken to fit perfectly over each steak.
Bake in a preheated oven set at 375°F for about 25 minutes. After 25 minutes broil for an additional 5 minutes until beautifully golden.
While everything bakes prepare your salad. Chop the cucumbers, tomatoes, jalapeño, red onion and parsley and place into a large bowl.
Prepare the dressing in a jar and shake really well until smooth and creamy. Pour over the salad and toss.
Serve the chicken cauliflower steaks immediately with the fresh salad on the side and enjoy.