Smoky Grilled Cauliflower Steaks

Preheat your outdoor grill to a medium-high temperature, ensuring it reaches the desired heat level. Lightly coat the grill grates with a thin layer of oil to prevent sticking.

In a bowl, combine and whisk together the oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper until well incorporated. Set the mixture aside for later use.

Carefully remove the tough, outer leaves from each cauliflower head, taking care not to damage the stem. Place the cauliflower heads on a cutting board with the stem facing upwards, and then cut them vertically on both sides of the stem to release the loose florets. Cut each cauliflower head into 2 even "steaks", approximately 1 to 1 ½ inches thick, and remove any remaining small leaves from each steak. Place the cauliflower steaks on a baking sheet.

Brush one side of each steak with some of the oil mixture, making sure to coat it evenly. Place the steaks on the preheated grill, oiled-side down, and cook for 5 minutes. Brush more oil mixture on top of the steaks and gently flip them over; cook until they are golden brown and slightly charred, taking an additional 5 to 7 minutes.

Drizzle any remaining oil over the steaks and remove them from the grill to a plate. Sprinkle with chopped cilantro for garnish.