Begin by removing the leaves from the cauliflower and trimming the stem so it sits flat. Place the cauliflower head on a cutting board and use a sharp chef’s knife to slice it into about 1-inch thick steaks, aiming for 2-3 slices.
Gently pat each cauliflower slice dry with a towel to remove excess moisture, which helps achieve a better sear and crispness.
In a small bowl, whisk together the olive oil, lemon juice, sea salt, and smoked paprika until well combined.
Using a brush or spoon, evenly coat both sides of each cauliflower steak with the spice mixture, ensuring full coverage for maximum flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add 2 tablespoons of olive oil and swirl to coat the surface.
Carefully place the cauliflower steaks in the hot pan, making sure not to crowd the pan. Let them cook undisturbed for about 4-5 minutes until the undersides turn golden brown and develop a smoky crust.
Use tongs or a spatula to carefully flip each steak and cook for another 4-5 minutes until the second side is also browned and crispy.
Check the doneness by inserting a skewer or knife into the thickest part of a steak; it should meet slight resistance but feel tender inside. If needed, cook for an additional minute or two.
Remove the cauliflower steaks from the pan and let them rest for about 2 minutes. This helps them stay firm and allows flavors to settle.
Finish by squeezing a little extra lemon juice over the steaks or drizzling with your favorite herb oil before serving.