The number of "steaks" you'll be able to cut depends on how large a head of cauliflower you buy. I've been finding humongous ones at the farm stand. There will be stray florets, the pieces that break off not so neatly. You can toss those with some oil and seasoning, and roast them on the pan, or store them in a container for another use (try this or this). I've left the measurements open here for a reason. Trust your instincts, as this is really a no-brainer. Add as much (or as little) of the salt, pepper, and paprika, as you like.