Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare the cauliflower: Remove any outer green leaves from the cauliflower. Using a large, sharp knife, trim the very bottom of the core, but leave enough intact to hold the head together. Place the cauliflower on a cutting board, stem-side down. Carefully slice the head into 2-4 'steaks' about 1-inch thick. You'll typically get two good-sized center steaks and then some florets/smaller pieces from the sides. Keep any florets for roasting alongside the steaks.

In a small bowl, whisk together the 3 tbsp olive oil, garlic powder, smoked paprika, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the cauliflower steaks (and any florets) on the prepared baking sheet. Brush both sides of each steak generously with the seasoned olive oil mixture. Ensure they are evenly coated.

Roast for 15 minutes, then carefully flip the steaks. Continue roasting for another 10-15 minutes, or until the cauliflower is tender-crisp, golden brown, and slightly charred at the edges. Cooking time may vary depending on the thickness of your steaks.

While the cauliflower is roasting, prepare the lemon-garlic drizzle. In a small bowl, whisk together the 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, minced garlic, a pinch of red pepper flakes (if using), and a pinch of salt and pepper to taste.

Once roasted, transfer the cauliflower steaks to serving plates. Drizzle generously with the lemon-garlic sauce. Garnish with fresh chopped parsley, if desired. Serve immediately.