If you’re looking for new ways to serve cauliflower, steaks just might be the answer. They are easily made by cutting off thick full slices of cauliflower from the head and then just seasoning and roasting.
As for how to cut a cauliflower steak, it’s pretty straight forward, but do note that large heads of cauliflower with tightly packed florets make the best intact steaks. One head of cauliflower will yield about two thick steaks, which will come from the center of the head. Save all the leftover cauliflower and use for another use.
When cutting, be sure to use a knife that’s long enough to slice through the full length of the cauliflower. We’ve found that the Butcher Knife works well for this. It’s long, sharp, heavy-duty blade allows you to fluidly slice through the dense crisp texture of cauliflower. Also, when slicing, try to make the steaks of equal thickness for uniform cooking.