1-Start by preheating your oven to 425°F and lining a large baking sheet with nonstick foil or high-heat-resistant parchment paper, then give it a quick spray of olive oil. This setup ensures easy cleanup and even roasting for that crispy texture everyone loves.

2-Next, wash the cauliflower heads thoroughly, remove the outer leaves, and trim just the very bottom of the core while keeping it intact. This step is crucial as the core helps the steaks hold their shape during baking. Slice each cauliflower head into ¾-inch-thick slices; if some outer pieces fall apart, treat them as florets and roast them alongside the steaks for no waste.

3-After slicing, pat the cauliflower pieces dry with paper towels to remove excess moisture. Arrange them in a single layer on your prepared baking sheet for optimal browning. Spray the tops with olive oil and sprinkle on half of your seasoning mix, which includes kosher salt, black pepper, garlic powder, paprika, and coriander.

4-Bake the cauliflower for 15 minutes, then carefully flip the slices and florets. Add another spray of oil and the remaining seasonings for even flavor distribution. Continue baking for an additional 10-15 minutes until the cauliflower is nicely browned and fork-tender. Serve it right away for the best taste and texture, making it a quick option for busy weeknights.