1. Prepare the Cauliflower:
Remove the outer leaves of the cauliflower and trim the stem, but leave the core intact.
Cut the cauliflower into 1 to 1.5-inch thick slices. You should get about 2-3 steaks from the center of the cauliflower. The remaining florets can be used for another recipe or roasted alongside the steaks.
2. Season the Steaks:
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Brush both sides of the cauliflower steaks with olive oil.
Sprinkle the seasoning mix evenly over both sides of the steaks.
3. Pan-Roast the Cauliflower:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the cauliflower steaks to the skillet. Be careful not to overcrowd the pan; you may need to do this in batches.
Cook the steaks for about 4-5 minutes on each side, or until they are golden brown and tender. You can cover the pan with a lid to help them cook through without burning.
If the steaks are browning too quickly, reduce the heat to medium.
4. Finish and Serve:
Once the cauliflower steaks are cooked through and nicely browned, transfer them to a serving platter.
Sprinkle with fresh parsley and serve with lemon wedges on the side.
Optionally, drizzle with a bit more olive oil or your favorite sauce (e.g., tahini, chimichurri, or a yogurt-based sauce).
