Start by removing the leaves and thick stem from the cauliflower, then place it on a cutting board.
Using a sharp knife, slice the cauliflower into 1-inch thick steaks, aiming for clean, even cuts.
Preheat your skillet over medium-high heat until it’s hot but not smoking, about 3-4 minutes, and add 1 tablespoon of olive oil.
Brush both sides of each cauliflower steak with the remaining olive oil using a brush or spoon, then sprinkle with salt and pepper.
Carefully place the steaks in the hot pan, hearing a sizzle as they make contact, and cook for about 4-5 minutes until golden brown and crispy on the bottom.
Using tongs or a spatula, gently flip each steak and cook for another 4-5 minutes until the second side is also golden and crispy.
Check the tenderness by piercing the thickest part with a knife; it should slide in easily while the shape remains intact.
Once cooked, remove the steaks from the pan and let them rest for 2 minutes off the heat.
Squeeze fresh lemon juice over the steaks and sprinkle with chopped herbs for a bright, flavorful finish.
Serve immediately, garnished with extra herbs and a final drizzle of lemon if desired.