Remove the green leaves from the cauliflower and trim the stem so it can sit flat on a cutting board.
Slice the cauliflower into 1-inch thick steaks, aiming for 2-3 slices, keeping the core intact to hold the slices together.
In a small bowl, whisk together olive oil, salt, pepper, and any optional spices you'd like to add for extra flavor.
Using a basting brush or spoon, generously coat both sides of each cauliflower steak with the oil mixture, ensuring an even, glossy layer.
Heat a large skillet over medium-high heat until hot, and add a little more oil if needed to prevent sticking.
Place the cauliflower steaks in the skillet carefully, pressing down slightly to ensure contact with the surface, and cook for about 4-5 minutes until the edges are golden brown and crispy.
Flip the steaks using tongs or a spatula, then cook the other side for another 4-5 minutes, watching for even browning and ensuring they don’t burn.
Check the tenderness by piercing the thickest part with a knife; it should slide in easily without resistance.
Squeeze fresh lemon juice over the steaks and sprinkle with chopped herbs for a bright, fresh finish.
Serve the cauliflower steaks hot, garnished with additional herbs or lemon wedges for extra zing.