Preheat the oven to 220°C (425°F). Remove outer leaves from cauliflower and trim the stem base so the head sits flat. From each cauliflower head, cut 1"–1¼" thick vertical 'steaks' (you should get 2–3 good steaks per head; reserve any loose florets for roasting).

Season

Place steaks and reserved florets on a rimmed baking sheet lined with parchment. Brush both sides of the steaks with 3 tablespoons olive oil and season evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Roast

Roast in the preheated oven for 20 minutes. Carefully flip the steaks and roast another 12–16 minutes, until edges are deeply golden and a skewer passes easily into the center (timing depends on thickness). If using florets, roast until tender and caramelized, about 18–22 minutes total.

Maple Glaze

Make the glaze

While the cauliflower roasts, combine 4 tbs maple syrup, 1.5 tbs soy sauce, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, and 0.25 tsp red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat and cook 3–4 minutes until slightly thickened.

Finish

Remove from heat and swirl in 1 tbs butter, if using, to add gloss and mouthfeel. Taste and adjust: add a pinch more salt or vinegar if it needs more balance. Keep warm until ready to glaze the steaks.

Glaze the steaks

During the last 3–4 minutes of roasting, brush the tops of the cauliflower steaks generously with the maple glaze and return to the oven. After roasting, brush another light coat so the surface is shiny and flavorful.

Muhammara (Red Pepper & Walnut Relish)

Toast walnuts

Heat a small skillet over medium heat and toast ½ cup walnuts, stirring, until fragrant and lightly browned, 3–5 minutes. Let cool slightly.

Blend

In a food processor, combine 2 cups roasted red peppers, the toasted walnuts, 2 tbs lemon juice, 1 tbs pomegranate molasses, 3 tbs extra-virgin olive oil, 1 tsp smoked paprika, ½ tsp ground cumin, ½ tsp Aleppo pepper (or red pepper flakes), 1 minced garlic clove, 1 tbs breadcrumbs (optional) and 1 tsp kosher salt. Pulse until mostly smooth but still slightly textured. Taste and adjust seasoning with salt, lemon, or a touch more pomegranate molasses for sweetness/tang.

Adjust consistency

If the muhammara is too thick, stream in up to 1 tbs more olive oil or 1–2 tbs water until you reach a spreadable but substantial consistency that will hold on the steaks.

Garnish & Serve

Plate: Spoon a generous smear (about 2 tbs) of muhammara onto each serving plate or onto a shared platter.

Arrange: Place one or two roasted cauliflower steaks on top of the muhammara smear. Spoon any remaining maple glaze over the steaks for shine and a sweet-savory finish.

Finish: Drizzle a little (1 tsp) extra-virgin olive oil over the dish, scatter 2 tbs toasted walnut pieces and 2 tbs chopped parsley across the steaks, and serve with lemon wedges on the side to squeeze over just before eating.

Serve warm. Leftover muhammara keeps covered in the fridge for up to 5 days; reheat cauliflower gently in a 180°C (350°F) oven to refresh before serving.