Preheat oven to 400°.

Place cauliflower crown on a cutting board, stem side down, flower side up. Next, slice cauliflower into 4-6 steaks, each being about an inch think. Start by taking a big, sharp knife and cutting straight down, through the middle of the crown, so you've got two identical halves. Now make cuts into each of those halve, parallel to the original cuts and offset by about an inch. Repeat if you've got enough room for another slice, otherwise just stick with four slices. I ended up with four steaks and a few random florets, which I cooked along with the steaks for picking at.

Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Arrange cauliflower slices in skillet and cook about 2 minutes on each side, until you've got some dark spots.

Transfer cauliflower to a baking sheet. Stir remaining 1 tablespoon of olive oil, lemon juice, dill and garlic together in a small bowl, then brush or spoon evenly over cauliflower slabs. Sprinkle with salt and pepper to taste. Roast to desired tenderness, about 10 to 15 minutes.

Serve.