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Preheat your oven to 425 degrees and grease two large baking sheets with olive oil.
In a small bowl, whisk the olive oil, garlic, red pepper flakes, salt and pepper together until well combined.
Pull off the green leaves from the heads of the cauliflower and trim the very bottom of the stem, but not too much as you need some to hold the 'steaks' together.
Slice each head into ¾-1 inch thick slices. The outer slices will just fall apart, and you can roast these alongside the steaks if you’d like, or save and use them in another recipe or salads.
Arrange the steaks in a single layer on the prepared baking sheets.
Brush the olive oil mixture over the cauliflower steaks on both sides, getting it into all the crevices as much as possible.
Roast the cauliflower in the center rack of the oven for 15 minutes, then carefully use a spatula to flip each steak, then cook for another 10-15 minutes.
They are done when they are golden on both sides, tender and a bit crisp.
Serve immediately with chimichurri, bang bang (recipe in notes) or any sauce of your choice.
Reheat any leftover cauliflower in the oven or air fryer to crisp it back up.