Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
Use a sharp chef's knife to slice the cauliflower into ¾-inch thick steaks, starting from the core and carefully working around it. You should get about 2-3 steaks per cauliflower, with some imperfect pieces from the edges.
Place the cauliflower steaks on the prepared baking sheet spread out in a single layer. Drizzle evenly with olive oil, then sprinkle with salt and black pepper, rubbing the seasonings into the surface.
Transfer the baking sheet to the preheated oven and roast for about 20-25 minutes, until the edges are golden brown and crispy, and the cauliflower is tender when pierced with a fork.
While the cauliflower roasts, zest the lemon directly into a small bowl, capturing the bright citrus aroma.
Once the cauliflower steaks are roasted and fragrant, remove them from the oven and immediately sprinkle the lemon zest over the hot steaks to enhance the nutty aroma and add a fresh zing.
Serve the cauliflower steaks hot, garnished with an extra squeeze of lemon if desired, allowing the flavors to meld for a delightful, roasted, nutty, and citrusy dish.
