Start by trimming the leaves and the bottom of your cauliflower, then place it upright on the cutting board.
Using a sharp chef’s knife, carefully slice the cauliflower into 1-inch thick steaks, aiming to cut through the center to get two or three sturdy rounds.
Mix the olive oil with lemon zest, salt, pepper, paprika, and cumin in a small bowl to create a flavorful seasoning blend.
Brush both sides of each cauliflower steak generously with the seasoned oil using a basting brush, ensuring an even coating.
Heat a cast-iron skillet over medium-high heat until shimmering and hot, the surface should be almost smoking slightly.
Carefully place the cauliflower steaks in the hot skillet, making sure they’re not overcrowded, and hear them sizzle as they hit the pan.
Cook each side for about 4-5 minutes, until they develop a golden-brown, crispy crust and the edges start to caramelize.
Using tongs, flip the steaks carefully to sear the other side for another 4-5 minutes, adjusting the heat if they start to burn.
Check for doneness by piercing the thickest part with a knife; it should go in easily, and the exterior should be crispy and browned.
Remove the cauliflower steaks from the pan and let them rest for a couple of minutes; this helps settle the flavors and keeps them juicy.
Serve hot with a squeeze of fresh lemon or your favorite sauce to brighten the smoky, crispy flavors.