Start by removing the leaves from the cauliflower and trimming the stem so it sits flat. Use your sharp knife to slice the cauliflower into 1.5-inch thick steaks, aiming for 2-3 even slices per head.
Preheat your cast-iron skillet or griddle over medium-high heat until it’s hot enough to sizzle when you add the cauliflower. While it heats, brush both sides of each steak generously with olive oil using a basting brush. This helps them develop a beautiful sear and prevents sticking.
Sprinkle the steaks evenly with salt, pepper, and smoked paprika. If you like, add minced garlic now for extra aroma that will toast as it cooks, filling the kitchen with a fragrant scent.
Carefully place the steaks in the hot skillet, listening for the sizzle. Cook undisturbed for 4-5 minutes until the edges turn golden-brown and develop a slight char—this is the caramelization that adds depth and flavor.
Using tongs or a spatula, gently flip each steak and cook the second side for another 4-5 minutes. Keep an eye on the edges to prevent burning; lower the heat slightly if needed. You want deep caramelization without charring.
Check the tenderness by inserting a skewer or knife into the center of a steak; it should slide in easily, indicating the cauliflower is cooked through. If not, cook for another minute or two.
Transfer the cooked steaks to a plate or cooling rack and let them rest for 2 minutes. This allows the juices and flavors to settle, making each bite more satisfying.
Just before serving, squeeze fresh lemon juice over the cauliflower to brighten the smoky, caramelized flavors. Sprinkle chopped herbs on top for a fresh, fragrant finish.
Serve immediately while hot, enjoying the contrast of smoky, tender, and slightly crispy edges. These steaks make a stunning main course as they are or paired with your favorite sauce.