Remove the leaves and core from the cauliflower, then place it on a cutting board.
Using a sharp knife, slice the cauliflower into 1.5-inch thick steaks, aiming to get about 2-3 slabs from the center.
Heat a large skillet over medium-high heat and add two tablespoons of olive oil, allowing it to shimmer and become fragrant.
Carefully place the cauliflower steaks in the hot skillet, laying them flat and avoiding overcrowding.
Cook for about 4-5 minutes until the underside is golden and caramelized, with a slight sizzle and browning.
Use tongs or a spatula to carefully flip each steak over, then cook for another 4-5 minutes until the second side is similarly golden and crispy.
Check the tenderness by inserting a fork into the thickest part; it should slide in easily without falling apart.
Remove the steaks from the skillet and transfer them to a plate; let them rest for a minute or two.
Squeeze fresh lemon juice over the cauliflower steaks and season with salt and pepper to taste.
Serve immediately, garnished with extra herbs if desired, and enjoy the smoky, tender texture of these hearty veggie steaks.