Preheat oven to 400º F. Lightly grease a cookie sheet with vegetable oil or Pam, set aside.
Remove any green leaves from cauliflower and trip off the hard part of base. I save these and just
place them on the outsides of the pan, around the cauliflower steaks.
In a medium bowl, whisk together the olive oil with the lemon zest and juice, cumin, garlic powder,
coriander or cilantro, salt and pepper.
Use a brush or your hands to spread the marinade evenly over the head of cauliflower.
Cut the cauliflower from the top down toward the base, making evenly thick steaks, about 1/2" to 3/4" thick.
Carefully place steaks on the prepared baking sheet without breaking the pieces apart then brush them
again with the seasoning. Place the tray into the oven and roast until the surface is dry and lightly browned,
about 35 - 40 minutes.
Let cauliflower cool for about 10 minutes before cutting it into wedges. Serve warn with fresh grated
parmesan sprinkled over tops.