Thick-cut cauliflower slabs brushed with smoky garlic oil and roasted hot until the edges turn shatter-crisp and the centers stay tender. A simple, budget-friendly main or side that works for weeknights and meal prep with endless sauce and topping options.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it.
Remove outer leaves and trim the dry end of the stem, keeping the core intact so the steaks hold together.
Place the cauliflower stem-side down. Using a large sharp knife, slice down through the center, then cut 1-inch thick slabs from the middle to form 2–3 steaks. Save any loose florets to roast alongside.
In a small bowl, whisk olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper (add red pepper flakes if using).
Lay steaks on the baking sheet and brush both sides generously with the spiced oil. Toss any extra florets in the remaining oil and add to the pan.
Bake for 20–25 minutes on the middle rack, until the edges are golden and crisp and the centers are tender when pierced with a fork.
For extra crunch, switch the oven to broil for 2–3 minutes at the end, watching closely to prevent burning.
Rest 1–2 minutes. Garnish with chopped parsley or chives and serve hot as a main or side.