1. Use a sharp knife, and ideally heavy wooden chopping board.
2. Turn the cauliflower on its head, with stem facing up.
3. Slice down in 1.5cm wide chunks, firstly on the outside of the centre stem, then cute twice directly through the stem.
4. You should end up with at least two full intact “steaks” from the centre stem and several smaller pieces
5. Drizzle with olive oil, season with salt and pepper and roast to perfection!