Start by removing the leaves and core from the cauliflower, then place it on a cutting board. Using a sharp chef’s knife, slice the cauliflower into 1-inch thick steaks, aiming for about 3 to 4 slices depending on the size of the head.
In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, salt, and pepper until well combined. Brush this mixture generously over both sides of each cauliflower steak, ensuring they’re evenly coated.
Heat your large skillet or cast-iron pan over medium-high heat until shimmering and hot. Add a splash of olive oil, swirling to coat the surface evenly.
Carefully place the cauliflower steaks in the hot pan, avoiding overcrowding. Let them cook undisturbed for about 4-5 minutes until the underside is deep golden brown and crispy, with a fragrant aroma filling the air.
Using tongs, gently flip each steak and cook for another 4-5 minutes until the second side is also caramelized and slightly charred, with crispy edges and tender centers.
Once cooked, remove the cauliflower steaks from the pan and let them rest for about 2 minutes—this helps the flavors settle and the texture to firm up slightly.
Squeeze fresh lemon juice over the steaks just before serving to brighten their smoky flavor. Serve hot, garnished with extra herbs or your favorite sauce if desired.