Description
Learn how to easily cut a whole cauliflower head into uniform florets for cooking or raw use. This simple step-by-step guide helps you prepare cauliflower correctly to ensure even cooking and optimal texture for any recipe.
Ingredients
Scale
Ingredients
- 1 cauliflower head
Instructions
- Remove outer leaves: Use a sharp chef’s knife or paring knife to cut and remove the leaves surrounding the cauliflower head if they don’t snap off easily by hand.
- Trim the stem: Cut the stem at the base of the cauliflower head. You can save the stem for other uses like soups or stock, or discard it.
- Separate large florets: Chop the cauliflower head into large florets using the knife, or break them apart gently with your fingers.
- Cut to uniform size: Trim the larger florets into smaller, similar-sized pieces to promote even cooking. One medium head yields about 3 to 4 cups of cauliflower florets, roughly 1½ to 2 cups per pound.
Notes
- Uniform florets ensure even cooking whether roasting, steaming, or sautéing.
- Save the stem for broth or cauliflower rice to minimize waste.
- Use a sharp knife for clean cuts and to avoid bruising the cauliflower.
