The old way: Trim off and discard the stems; roast or boil the florets.
The new way: Sear it and bake it—like you would do with a rib eye—which makes the exterior crisp and the inside soft. Bonus: You don't throw anything out. Cut the entire head into inch-thick slices, forming cauliflower "steaks." Season with salt and pepper, and brown in a few tablespoons of vegetable oil until golden brown, about three minutes per side. Finish in a 350-degree oven, baking for 10 minutes or until tender.