Baked Cauliflower Steaks

Start by heating your oven to 425°F. Grab a large rimmed baking sheet and line it with either nonstick foil or parchment paper that can handle high heat. Give it a good spray with olive oil to prevent sticking.

Give your cauliflower heads a thorough rinse and remove any outer leaves. Trim just the very bottom of the stem, but keep the core intact - this is what holds your steaks together! Cut each head into thick slices about ¾-inch wide. Don't worry when some pieces fall apart into florets - that's totally normal and expected.

Place your cauliflower steaks in a single layer on your prepared baking sheet, then scatter those loose florets around them. Spray the tops generously with olive oil and sprinkle with half of your seasoning mixture.

Pop the baking sheet into your preheated oven for 15 minutes. When the timer goes off, carefully remove the sheet and flip each piece using two wide spatulas - they'll be tender, so be gentle!

Give the flipped cauliflower another spray of oil and sprinkle with your remaining seasonings. Return to the oven for another 10-15 minutes until they're beautifully browned and fork-tender. Serve these beauties right away while they're hot and crispy!