Directions

1. Preheat oven to 425°F with racks set in the upper and lower third. Line 2 sheet pans with foil for easy clean up, then put pans in the oven to heat while you prepare the cauliflower.
2. Working on a work surface with 1 cauliflower at a time, remove any green leaves but not the stem. With the stem facing up, slice the cauliflower in half, then slice each half into 3 slabs, each about 1 inch thick, leaving the core intact where you can. (Some portions and florets will fall off. You’ll bake them alongside the whole cauliflower steaks.)
3. Set cauliflower steaks flat. Brush tops with 1 Tbsp. olive oil, then turn steaks over. Brush with 1 Tbsp. more olive oil. Also dab florets with olive oil, using a little more oil if needed. Sprinkle cauliflower evenly with za’atar, pepper, and salt.