Wash the cauliflower, before removing any leaves, stand it on end and slice off the round end, set aside. Slice the first "steak" about 1 ½ inches thick, continue slicing - each head of cauliflower will make about 3 steaks. After slicing, remove the green leaves and a portion of the tough core - you have to be careful not to remove too much as the florets are attached to the core.
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