Remove the leaves from the cauliflower and trim the stem end so it can sit flat on your cutting board.
Place the cauliflower on the cutting board and slice it into 1-inch thick steaks, aiming for 2-3 slices depending on the size of the head. Keep the core intact to help hold the slices together.
Brush both sides of each cauliflower steak generously with olive oil, ensuring an even coating that will promote caramelization and prevent sticking.
Sprinkle salt, freshly cracked black pepper, and smoked paprika over both sides of the steaks. Let them sit for about 5 minutes to absorb the flavors.
Heat your skillet or grill pan over medium-high heat until it’s shimmering and just starting to smoke—this creates the perfect sear environment.
Carefully place the cauliflower steaks in the hot pan, pressing down slightly for good contact. Sear for 4-5 minutes until the bottoms are deeply golden and charred, emitting a smoky aroma.
Using tongs or a spatula, gently flip each steak and cook for another 4-5 minutes on the second side until similarly caramelized and tender when tested with a fork.
Once both sides are nicely browned and fragrant, remove the steaks from the pan and transfer to a serving plate. Drizzle with fresh lemon juice to brighten the smoky flavors.
Let the cauliflower rest for a minute or two, then serve hot, garnished with extra herbs or a sprinkle of sea salt if desired.
