1-Getting started with roasted cauliflower steaks: Begin by preheating your oven to 425°F and lining a large rimmed baking sheet with nonstick foil or high-heat parchment paper, then give it a quick spray with olive oil. This setup helps the cauliflower cook evenly and prevents sticking.

2-Prep the cauliflower: Next, wash your 2 medium cauliflower heads, remove the outer leaves, and trim just the very bottom of the core while keeping it intact to hold the steaks together. Slice each head into ¾-inch-thick slices, and don’t worry if some outer parts fall into florets these can roast alongside the steaks for extra goodness. Pat everything dry with paper towels to avoid steaming instead of roasting.

3-Arrange and season the cauliflower: Arrange the cauliflower steaks in a single layer on the baking sheet, scattering any florets around them for even cooking. Spray the pieces with olive oil and sprinkle on half of your seasoning mixture: half of the 1 teaspoon kosher salt, half of the ½ teaspoon black pepper, half of the 1 teaspoon garlic powder, half of the 1 teaspoon paprika, and half of the 1 teaspoon coriander. Slide it into the oven and bake for 15 minutes.

4-Flip and finish baking: After that, carefully flip the steaks with spatulas, add another spray of olive oil, and dust on the rest of the seasonings. Pop it back in for another 10-15 minutes until everything is nicely browned and fork-tender. Serve right away for the best taste and texture. This method, with a total time of about 40 minutes, makes it easy to adapt for different needs, like using avocado oil if you’re varying flavors.