Start by trimming the leaves from your cauliflower, then place it on a cutting board. Using a sharp serrated knife, cut into 1-inch thick slices, trying to keep the core intact so the steaks hold together.
Preheat a large skillet or cast iron pan over medium-high heat until it’s hot and shimmering. Meanwhile, whisk together the olive oil and smoked paprika in a small bowl.
Brush both sides of each cauliflower steak generously with the paprika oil mixture, ensuring an even coating that will promote crispy edges.
Carefully place the cauliflower steaks into the hot skillet, listening for a gentle sizzle. Cook for about 4-5 minutes until the bottom develops a deep golden-brown crust.
Using a wide spatula, flip each steak carefully and cook for another 4-5 minutes on the second side, until it’s also golden and crispy.
Check that the cauliflower is tender when pierced with a fork and the crust is deep golden. If needed, cook for an additional minute on each side.
Remove the steaks from the pan and transfer to a plate. Squeeze fresh lemon juice over the hot cauliflower to brighten the flavors, and sprinkle with chopped herbs if desired.
Let the cauliflower rest for a couple of minutes to allow the flavors to settle. Serve immediately, garnished with extra lemon or herbs for a fresh finish.