Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the cauliflower head down the center, leaving the core intact, and slice into 1.5-inch (4cm) thick cross-section slices.

Set out three shallow bowls. Place flour in the first bowl, whisked eggs in the second, and combine Panko breadcrumbs, smoked paprika, garlic powder, onion powder, and 1 tbsp (15ml) of olive oil in the third.

Dredge each cauliflower slice in the flour, dip into the egg wash, and press firmly into the seasoned Panko mixture until deeply coated.

Place steaks on the baking sheet, drizzle with remaining 2 tbsp (30ml) olive oil, and bake for 25-30 minutes, flipping halfway. Look for deeply charred crunchy floret edges and a deep golden-brown crust.

Whisk together the mayonnaise, sour cream, lemon juice, and minced garlic in a small bowl until smooth.

Remove steaks from the oven and immediately sprinkle with coarse sea salt flakes. Garnish with finely chopped bright green parsley and serve on a rustic matte white ceramic dish alongside the dipping sauce.