The path from a humble head of cauliflower to a restaurant-worthy cauliflower steak [1] is simpler than you'd imagine. But before you get your pan all in a sizzle, ready to transform the cruciferous veggie from crisp and creamy white to tender with a mahogany-brown tinge, let's master some knife work.

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For the best results, choose a head of cauliflower with a tight crown — look for florets that are clustered tightly together. Loosely spaced florets are less likely to slice up into intact steaks.

Remove the Stem and Leaves

Before you slice away the stem end of the cauliflower, break off any large outer leaves. Then turn the cauliflower on its side and slice off the stem flush with the base of the crown. Remove any remaining leaves, and discard.

Trim Into a Rough Rectangle

Flip the cauliflower onto its (now flat) base, and trim roughly one inch off of two of the sides to form a rough rectangle. Reserve the florets for another use.

Slice Into Steaks

Slice down the middle, parallel to the straight, trimmed-away edges of the crown. Then slice each half into two equal steaks. Reserve any florets that fall away for another use.