Remove the outer leaves from the cauliflower and trim the stem, but keep the core intact.
Slice the cauliflower vertically into ¾-inch thick “steaks.” You’ll get about 2–3 good steaks per head (the rest can be roasted separately or saved for another use).
2. Season
Place the cauliflower steaks on a baking sheet lined with parchment paper.
In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Brush both sides of each steak generously with the seasoned oil mixture.
3. Roast
Preheat oven to 425°F (220°C).
Roast the steaks for 20–25 minutes, flipping halfway through, until golden brown and tender.
4. Serve
Garnish with fresh herbs and serve with lemon wedges to squeeze on top.
