Preheat a grill pan or chargrill on high. Spray cauliflower with oil. Cook the cauliflower steaks on the grill for 5 minutes each side or until charred and tender.
Meanwhile, place the eggs and milk into a large bowl. Whisk until frothy and combined.
Melt butter in a large non-stick fry pan over a medium heat. Once melted, add the egg mixture and stir gently with a wooden spoon for 2-3 minutes or until the eggs are just set. Stir in herbs. Remove the pan from the heat. Season with salt and pepper.
Serve cauliflower steaks with herbed scramble and spinach. Scatter with extra herbs, green onion and lemon wedges. Serve with steamed brown rice and tomato salad, if you like.
Tips & Hints:
To make the cauliflower steaks, remove the outer leaves from the cauliflower, leaving the core intact. Use a large, sharp knife to cut 1.5cm-thick steaks from the centre of the cauliflower.