How to Cut Cauliflower

To Cut Cauliflower Into Florets

1. Using a paring knife, trim away any leaves from around the base of the cauliflower. Then cut the head into quarters.

2. Cut out the central "core" from each quarter. Note: The core can be cut up and used in many recipes, do not discard it unless you're certain you don't need or want it.

3. Once the core is removed, using your hands and/or a knife, break off large florets following their natural divisions. In some recipes, you may want to stop there and use the large florets as-is.

4. For smaller florets, use a knife to cut each floret into smaller portions. If you want a more natural division without a perfectly flat cut side on each floret, you can use a knife to split the branch that holds the flower buds together, then use your hands to pull the flower buds apart; they will break apart more naturally and unevenly this way, which is sometimes desirable. Use as desired.

To Cut Cauliflower Steaks

1. The key to cauliflower "steaks" is to keep the core intact and attached to each steak: It is needed to hold the steak together. Begin by trimming away any green leaves growing from the base of the cauliflower head, then cut it vertically into slabs about 1/2 to 1 inch thick. You will inevitably create some trimmings with this, since the outer florets will not be attached to the core once cut (this, in all honesty, makes cauliflower steaks a much better idea for restaurants and a less good one for homes, since restaurants can collect enough of the trimmings to turn them into another menu item, while home cooks can't as easily).