How to Cut Cauliflower Steaks

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.

How to Cut Cauliflower Steaks

1. Remove the outer leaves and then use a Butcher Knife to trim off the stem end.
2. Lay the head flat on the cutting board and slice off each end to square-up it up. (Save the ends for another use.)
3. Cut uniform 3/4" - 1" thick slices.