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How to Cut Cauliflower Steaks That Hold Together
How do you cut cauliflower steaks? Remove the leaves, trim the stem flat but leave the core intact, stand the head on its stem, and cut straight down through the center. Then cut a parallel slice about 3/4" to 1" thick from each half. The core holds these center slices together. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A long, very sharp blade slices straight through the core in one pass, which is what keeps each steak in one piece.
Cauliflower steaks make a hearty vegetarian main. The trick is cutting through the core so the florets stay attached.
What to expect
| Slice | Result | Use |
|---|---|---|
| 2 center slices | Intact steaks attached to the core | Roasting, searing, grilling |
| Outer pieces | Loose florets | Roast alongside, or use for rice or soup |
Step by step
- Trim. Remove the green leaves and trim the stem so the head stands flat. Don't cut away the core.
- Halve. Stand the head upright and cut straight down through the center of the core.
- Slice steaks. From each cut face, cut a parallel slice 3/4" to 1" thick.
- Save the rest. The outer pieces fall into florets; roast them alongside.
Tips for steaks that hold together
- Choose a large, dense head with a sturdy core.
- Cut thick; thin slices fall apart.
- Use one smooth stroke straight down. Sawing loosens the florets.
- Flip carefully with a wide spatula.
Cooking
Brush with oil, season and sear in a hot oven-safe pan until browned, then finish in the oven until tender in the center. Serve with chimichurri, tahini sauce or romesco.
Grilling cauliflower steaks
For the grill, par-cook the steaks briefly first so the center is tender, brush with oil, then grill over medium-high heat until marked on both sides. Thick steaks hold together better on the grates. A marinade of olive oil, garlic, lemon and smoked paprika works well.
Using the leftovers
Loose florets are perfect for roasting, soup or cauliflower rice. See how to cut cauliflower without making a mess.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What's the best knife for cutting cauliflower steaks?
A long, very sharp chef's knife. The Dalstrong Shogun 8" Chef Knife ($129) cuts through the core in one pass so steaks stay whole.
How many cauliflower steaks per head?
Usually two good steaks from the center.
How thick should cauliflower steaks be?
About 3/4" to 1".
Why do my cauliflower steaks fall apart?
They're too thin or cut away from the core.
What do you do with the leftover florets?
Roast them, add them to soup or make cauliflower rice.
