Remove the outer leaves of the cauliflower and trim the stem so it can stand upright firmly. Using a sharp serrated knife, cut the cauliflower into 1-inch thick slices, aiming to create even steaks. You may get 2-3 good steaks from the center.
Heat a large cast iron skillet over medium-high heat and add 2 tablespoons of good-quality olive oil. When the oil shimmers and starts to lightly smoke, you're ready to cook.
Carefully place the cauliflower steaks in the hot skillet. Let them cook undisturbed for about 4-5 minutes until the edges turn a deep golden brown and become crispy.
Using tongs, gently flip each steak, aiming to keep their shape intact. Cook for another 4-5 minutes until the second side is also golden and caramelized.
If you want extra crispness, transfer the skillet to a preheated oven at 200°C (390°F) and roast for an additional 10 minutes. This step helps achieve a beautifully caramelized exterior and tender interior.
While the steaks finish, zest the lemon and squeeze out the juice. This brightens the dish and adds a fresh contrast to the caramelized cauliflower.
Remove the cauliflower steaks from the heat or oven once they are tender when pierced with a fork and have a dark, crispy crust. Rest for a couple of minutes to let the flavors settle.
Drizzle the steaks with fresh lemon juice, sprinkle with salt and freshly cracked black pepper, and finish with a bit of lemon zest for an aromatic, vibrant touch. Serve hot and enjoy the crispy, smoky edges paired with the tender center.