Start by trimming the leaves from your cauliflower and placing it on a cutting board. Using a sharp chef’s knife, cut the cauliflower into 2-3 cm thick slices, aiming for 3-4 steaks from the whole head. Don’t worry if the slices break apart; you can cook the smaller pieces as well.
In a small bowl, whisk together the olive oil, salt, black pepper, and smoked paprika until well combined. This flavorful mixture will help the cauliflower develop a delicious crust.
Using a basting brush or your hands, generously brush both sides of each cauliflower steak with the spice-infused oil, making sure to coat all surfaces evenly. The oil will help with browning and flavor absorption.
Preheat your oven to 200°C (390°F) or heat a grill pan over medium-high heat until hot. You should hear a gentle sizzle when the cauliflower hits the surface.
Place the cauliflower steaks on the hot pan or baking sheet, ensuring they have enough space between them. Sear for 4-5 minutes until the edges turn a deep golden brown and smell nutty and roasted.
Flip the steaks carefully using tongs or a spatula, then cook for another 4-5 minutes until the other side is equally browned and crispy.
If using the oven, transfer the seared steaks to a baking sheet and roast for 15-20 minutes. The cauliflower should be tender inside with a crisp, caramelized exterior.
Check the doneness by piercing the center of a steak with a fork; it should slide in easily, and the edges will be deeply caramelized. Remove from the oven or pan once ready.
Finish by squeezing fresh lemon juice over the hot cauliflower steaks for brightness and a touch of acidity, which enhances the smoky flavors.
Let the cauliflower rest for 2 minutes, then serve hot, garnished with additional herbs if desired. Enjoy the crispy, tender, and flavorful cauliflower steaks as a satisfying vegetarian main or side.