Season both sides of a thick slab of cauliflower (1 to 1 ½ inches)with oil, salt and pepper.
Let seasoning soak in for about 10 to 15 minutes.
Heat an empty cast iron or thick-bottom sauté pan over medium-high heat until almost smoking.
Carefully add just enough oil to coat the bottom of the pan.
Place the cauliflower into the pan and reduce heat to medium.
Weigh down with another pan, this will help a nice dark even crust form. Check after six to eight minutes to see how the crust is forming. I prefer a dark, almost charred crust. This may take another five minutes or more.
Once your desired crust is reached, flip and repeat. It may not take as long on the second side.
Look for a combination of the color of the crust as well as the tenderness of the cauliflower.
When you can easily pierce a knife to the center of the slab of cauliflower and you have the desired crust you are looking for you are ready to serve.