Pre-heat your oven to 425 degrees F.

Remove all outer leaves from the romanesco. Wash and dry the heads. It will depend on your romanesco but you may need to trim the stem slightly. Be careful not to trim too much stem though because the stem is vital to the steaks staying intact. I trimmed my stem by about a half inch as seen in the photo above where I am holding it.

Slice your romanesco into 1/2 inch steaks. Larger heads will be easier, but don't go crazy if you lose some florets from the sides. I roast these on a separate pan or freeze them for another time.

Lay your steaks flat on a baking pan and drizzle 1 Tbs olive oil and 1 tsp Seasoning Salt on the top. Don't be afraid to use your hands if you want them more evenly coated (or if you're feeling fancy, mix the oil and seasoning salt in a bowl first, and then brush it onto the steaks with a pastry brush!) I usually just drizzle and rub in a bit with my hands and they come out great!

Flip the steaks and drizzle another 1 Tbs olive oil and 1 tsp Seasoning Salt on the other side.

Cook for 15- 20 minutes, keeping an eye on the steaks to make sure they don't burn. I love them golden brown and caramelized, so in my oven, it's a full 20 minutes.

Take the tray out and flip the steaks carefully.

Cook for another 8-10 minutes. (Again, I like them super golden and sweet so I cook for a full 10 minutes on the second side.)

Remove from the oven and serve!