How to Cut Cauliflower Steaks
Meaty dishes like grilled steak, katsu and schnitzel can get a plant-based makeover thanks to cutlet-like slices of cauliflower. This veggie is brittle when raw, so take care as you cut and make sure your slices are thick enough. If you’re especially concerned about having perfect slabs, consider an extra head on hand just in case one or two slices fall apart.
Step 1: Trim. Place the cauliflower on a cutting board and pull or cut off any green leaves at the base. If the stem end of the cauliflower is long, trim it so the head rests level when you place it stem-side down.
Step 2: Cut into slabs. Using a sharp, heavy knife, first cut the cauliflower in half through the core. Then cut slices 3/4- to 1-inch thick, cutting through the core. The core holds the slabs together so each needs to be firmly anchored in it; depending on the size of your cauliflower head you may get only 2 or 3 slices from each.
Step 3: Save the scraps. Gather up the scraps (you’ll have a lot!) for another use: Make cauliflower rice from them (see our instructions below), steam and mash them for a potato-like puree or roast larger florets.