Remove the leaves and trim the bottom of the cauliflower so it can sit flat on your cutting board.
Using a sharp serrated knife, cut the cauliflower into 1-inch thick steaks, aiming for 2-3 slices per head. Keep an eye on the core—try to keep the slices intact for easy handling.
Mix the olive oil with smoked paprika, salt, and pepper in a small bowl. Using a basting brush, generously coat both sides of each cauliflower steak with the seasoned oil, ensuring even coverage.
Preheat your grill or cast iron skillet over high heat until it’s hot and slightly smoking—this usually takes about 5 minutes. The surface should feel hot to the touch and start to shimmer.
Place the cauliflower steaks carefully on the hot grill or skillet. You should hear a lively sizzle as they make contact. Cook for about 4-5 minutes, until the edges are golden brown and charred in spots.
Using tongs, flip each steak carefully to cook the other side. Continue grilling for another 4-5 minutes until the second side is also nicely charred and the cauliflower feels tender when tested with a fork.
Check the doneness by inserting a fork into the center of a steak—it should slide in easily, and the edges should be crispy and blackened in parts.
Remove the steaks from the heat and transfer to a serving plate. Squeeze fresh lemon juice over the top to brighten the smoky flavors and add a fresh zing.
Let the cauliflower rest for a minute to settle, then serve hot with a drizzle of olive oil and a sprinkle of flaky sea salt if desired.