Preheat the oven to 200 degrees Celcius.
Take the cauliflower head and slice two 1-1 1/2 cm thick slices through the core lengthwise.
Place on a parchment covered baking sheet, sprinkle with some olive oil and sea salt. Bake in the oven for approximately 15 minutes. Until it is golden brown.
Gently flip them, sprinkle with some more olive oil and sea salt and bake the other side for 10-15 minutes more, until golden brown and soft (but not too soft).
When about 5-10 minutes remain for the cauliflower steaks preheat two nonstick pans.
Add the green kale with about 1 tablespoon of water and fry until the water has evaporated and the kale is a bit softened.
Add some olive oil to the pan and fry the shallots until soft and a little browned.
Add in the chanterelles and season with sea salt. Fry for about 5 minutes.
When the cauliflower steaks are ready, place the green kale at the bottom of two plates. Place one cauliflower steak on each plate and add the fried chanterelles on top. Top with chopped parsley and grated pecorino cheese.