Remove the leaves from the cauliflower head and trim the stem, making sure it can stand upright without wobbling.
Carefully slice the cauliflower into 1-inch thick "steaks" from the center of the cauliflower head, trying to keep them intact. You should be able to get 2-3 steaks depending on the size of the cauliflower. Save any loose florets for another use.
In a small bowl, combine the minced garlic, smoked paprika, salt, pepper, and 3-4 tablespoons of extra virgin olive oil (EVOO). Mix well to create a flavorful oil mixture.
Brush both sides of each cauliflower steak generously with the EVOO mixture, ensuring they are well coated.
Heat an oven-safe skillet over medium-high heat on the stovetop.
Once the skillet is hot, add a bit more EVOO if needed, and carefully place the cauliflower steaks in the skillet.
Sear the cauliflower for 2-3 minutes on each side or until they develop a golden-brown crust.
Transfer the skillet with the seared cauliflower steaks to the preheated oven.
Roast the cauliflower for 15-20 minutes or until it is tender when pierced with a fork.
While the cauliflower is roasting, prepare the gremolata by combining lemon zest, minced garlic, chopped parsley, extra virgin olive oil (EVOO), salt, and pepper in a small bowl. Mix well.
Remove the cauliflower steaks from the oven and let them rest for a minute or two.
Plate the cauliflower steaks and drizzle with the lemon-parsley gremolata if desired.
Serve the cauliflower steaks as a flavorful and satisfying main course or as a side dish.