Prep the cauliflower by first removing the leaves. Remove leaves by cutting off the stem as close to the head as you can without actually cutting the florets (if there are some leaves left, no worries, you can trim them off when you slice the cauliflower – or just leave them and eat them, they are edible!).
Place cauliflower head stem side down on a cutting board and slice the cauliflower into ½” to ¾” slices. Your first few slices won’t stay as “steaks”; you will just get some small crumbles and that’s okay as you will still use these pieces. You should get about 3 solid “steaks” per head of cauliflower.
Repeat above step for both cauliflower heads.
Line a baking sheet with parchment paper and place your cauliflower “steaks” and leftover pieces on the baking sheet.
In a small bowl, mix the extra-virgin olive oil, garlic powder, onion powder, and paprika.
Brush each cauliflower steak and all pieces with oil mixture. Flip each piece of cauliflower over and brush other side with remaining oil.
Bake for 30 minutes, flipping steaks and smaller pieces half-way through.
Sprinkle with sea-salt after they have baked/before serving.
You can sprinkle with chopped parsley if desired.
Cauliflower is on the clean-fifteen list, so conventional or organic works great for this recipe.