Remove the leaves and core from the cauliflower, keeping the head intact, then place it on a cutting board.
Using a sharp chef’s knife, slice the cauliflower into 1-inch thick steaks, aiming for about two to three good slices per head.
Brush both sides of each steak generously with olive oil, making sure they are well coated, then sprinkle with salt, pepper, and your chosen spice blend.
Heat a large skillet over medium-high heat until hot—look for the oil to shimmer and start crackling slightly.
Gently lay the cauliflower steaks into the pan, listening for a satisfying sizzle as they hit the hot surface.
Cook the steaks for about 4-5 minutes on the first side until they develop a deep golden-brown, crispy crust.
Carefully flip each steak using a spatula and cook for another 4-5 minutes, until the other side is equally golden and crispy.
Check that the cauliflower is tender when pierced with a fork and has a rich, caramelized exterior.
Remove the steaks from the skillet and let them rest for a minute while you squeeze fresh lemon over the top for brightness.
Serve immediately, drizzled with any remaining olive oil or extra lemon juice, and enjoy the crispy, tender texture and nutty aroma.