Trim outer leaves from the cauliflower and slice off the bottom stem so it sits flat. Cut the head into 1 to 1¼-inch thick steaks (you should get 2–3 large steaks; reserve any loose florets). Save the core and loose pieces for another use or to cook alongside the steaks.

Make marinade

In a bowl, whisk together the extra-virgin olive oil, lemon juice, smoked paprika, ground cumin, minced garlic, honey (or maple syrup), fine sea salt, and black pepper until combined.

Marinate cauliflower

Brush both sides of each cauliflower steak and any loose florets generously with the marinade. Let rest at room temperature for 10–15 minutes to absorb flavor. If time allows, marinate up to 1 hour refrigerated (bring back to room temp before cooking).

Grill (A La Plancha) & Finish

Preheat plancha or pan

Heat a heavy cast-iron griddle or large skillet (plancha-style) over medium-high heat until very hot — about 5 minutes. The surface should be smoking slightly when a drop of water sizzles and evaporates instantly.

Cook cauliflower

Add 1 tablespoon of butter or 1 tablespoon olive oil to the hot pan and swirl. Place cauliflower steaks and loose florets in a single layer without overcrowding. Cook undisturbed for 4–6 minutes until deep golden-brown and well charred on the bottom. Flip carefully with a spatula and cook the other side 4–6 minutes until tender when pierced with a knife and charred in spots. If steaks are thick, reduce heat to medium and cover for 2–3 minutes to ensure tenderness without burning.

Finish in pan

During the last minute of cooking, add the remaining tablespoon of butter (or oil) and spoon the melted butter and pan juices over the steaks to glaze them. Remove to a serving platter.

Garnish and serve

Sprinkle chopped fresh parsley, toasted almond flakes or pistachios (if using), and flaky sea salt over the hot cauliflower. Serve immediately with lemon wedges for squeezing over the steaks.