ローストカリフラワーステーキ

Set a rack in the lower third of the oven and heat it to 220 C (425 F). Line a large rimmed baking sheet with parchment paper. The lower rack position puts the pan closer to the heat source, which helps the underside of the steaks brown instead of steam.

Pull off the outer leaves from both heads and trim the stem end flat so each head stands upright, but do not cut out the core — it is the spine that holds every steak together.

Stand one head on its trimmed base. Slice off the rounded left and right sides (about 2.5 cm / 1 inch from each edge), then cut the center section into two slabs about 4 cm (1.5 inches) thick, cutting straight down through the middle of the core. Repeat with the second head so you have 4 steaks. Save the loose florets from the sides for another meal, or tuck them onto the pan around the steaks.

In a small bowl, stir together the olive oil, smoked paprika, garlic powder, cumin, kosher salt, and black pepper until it forms a loose, brick-red paste.

Arrange the steaks in a single layer on the prepared pan. Brush the spice oil over both flat sides of each steak, working it into the crevices, and use it all — the oil is what carries heat into the surface and builds a crust. Leave space between the steaks so air can circulate.

Roast for 15 minutes, until the underside is spotted deep golden brown when you peek with a spatula.

Slide a thin metal spatula fully under each steak and flip it in one confident motion. Roast another 12 to 15 minutes, until the edges are dark and caramelized and a paring knife slips through the thickest part of the core with no resistance.

Transfer the steaks to plates, squeeze lemon over the top, and scatter with parsley and a pinch of flaky salt. Serve hot, while the edges are still crisp.