Trim the leaves from the cauliflower and cut off the stem, keeping the core intact. Place the cauliflower on a cutting board and stabilize it firmly.
Using a sharp chef’s knife, slice the cauliflower vertically into 1 to 1.5-inch thick steaks, aiming to keep the core together so the slices hold.
Preheat your skillet over medium-high heat, then add a tablespoon of olive oil and let it shimmer and heat up until slightly rippling, giving off a nutty aroma.
Carefully place the cauliflower steaks into the hot skillet. Let them sear undisturbed for about 4-6 minutes until the underside develops a deep golden-brown crust and releases easily from the pan.
Using tongs or a spatula, gently flip each steak to sear the other side, cooking for another 4-6 minutes until golden and tender inside. The edges should be crispy and fragrant.
Check the doneness by inserting a knife into the thickest part; it should slide in easily with a tender interior, and the exterior should be deeply caramelized.
Transfer the steaks to a serving plate, then squeeze fresh lemon juice over the top and season with a pinch of salt and black pepper.
Serve immediately while hot, allowing the crispy edges and tender interior to shine, complemented by the bright citrus flavor.