What is Cauliflower?
A head of cauliflower consists of green leaves at the base, a core, or stem, running through the middle and numerous soft and tender florets. The difference between cauliflower and broccoli, however, is that cauliflower’s core is much thicker than it’s greener cruciferous cousin’s.
The Best Way to Cut Cauliflower
While the thicker and denser cauliflower core and leaves are edible, many recipes often only call for florets. Because of this, the instructions below will show you how to first trim the florets from the core. Then you can decide whether you’d like to discard or cook the remaining core and leaves. (Use the core in this Creamy Cauliflower Soup or stick with the florets in this Roasted Cauliflower or Air Fryer Cauliflower recipe!)
The method you’ll find below makes the least mess since you’re not disrupting the individual florets, but instead cutting where they naturally separate. You can also reduce the amount of waste you have if you use the core!
Want to learn how to cut other seemingly tricky vegetables? You might enjoy learning How to Cut Butternut Squash and How to Cut Leeks.
Table of Contents
How to Cut Cauliflower Florets
Cutting and chopping into florets is a quick and easy process. Below you will find the simple steps for how to chop cauliflower:
1. Remove the Leaves and Stem
Use your hands to pull the light and dark green cauliflower leaves from the base or cut them away carefully with a knife on a wooden cutting board.
Cut away the base of the cauliflower and discard or save it to peel and chop up to use in other recipes.
Removing the firm stem is also helpful because it gives you a stable flat base. This makes cutting through the thick head of cauliflower much safer.
2. Cut Into Small Florets
Chop the head into large florets or break it apart with your fingers. Chop the larger florets into smaller pieces, if needed, for your recipe. Try to keep them as close to the same size as possible so they cook up evenly.
You should end up with about 3 to 4 cups of cauliflower, or 1 ½ – 2 cups per pound.
How to Cook Cauliflower
Cauliflower is such a versatile vegetable and can be cooked in a variety of ways. A few of the best ways to cook include:
- Roasted Cauliflower – This brings out the natural sweetness of the vegetable and cuts down the bitterness.
- Boiling – A quick method to soften the vegetable for your favorite Cauliflower Soup or Mashed Cauliflower recipe.
- Sautéed – Cook up some in a skillet with a bit of oil for an easy side dish recipe.
- Steaming – Quickly soften and cook cauliflower to be enjoyed with a bit of oil or butter and a sprinkle of fresh herbs.
- Raw – Yes – you can actually eat it in its raw form. It adds a delightful crunch to a spinach or kale salad.
FAQs
To select a cauliflower, you will want to make sure it is firm with no yellow or brown spots. The firmness will determine how fresh it is. If it is softening, the vegetable is starting to spoil. The brown or discolored spots are also an indication that it is decaying.
Cauliflower is loaded with vitamin C and folate, but it is also a great source of dietary fiber and vitamin K. One cup typically contains 5 grams of carbs and 3 grams of fiber equaling a net carb count of only 2 grams per cup. It’s also relatively low calorie, too, since it only contains about 25 calories per cup.
Yes, cauliflower definitely needs to be washed before using it. However, hold off on cleaning it until you’re ready to prepare and cook it.
Yes, you can still eat cauliflower that has some brown spots on it. Simply trim the brown or yellowing spots and discard them before preparing.
Best Cauliflower Recipes
This healthy, low-carb vegetable can be the star of a main dish or as a delicious side dish with these favorite cauliflower recipes.
Roasted Garlic Mashed Cauliflower, Garlic & Herb Whole Roasted Cauliflower, Air Fryer Cauliflower, and Roasted Cauliflower are all fantastic options for a well-rounded meal.
Cauliflower Dirty Rice, Cauliflower Rice, and Cauliflower Fried Rice are perfect low-carb alternatives.
And you have to try this Healthy Cauliflower Soup.
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How to Cut Cauliflower into Florets
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Ingredients
- 1 cauliflower head
Instructions
- Cut and remove the leaves with a sharp chef's knife or pairing knife if they do not snap off easily.1 cauliflower head
- Cut the stem at the base. Save this to use later, or discard it.
- Chop the head into large florets or break it apart with your fingers.
- Cut the larger florets into smaller florets, if needed. Try to make them as close to the same size as possible so they cook up evenly. One medium-sized head will yield roughly 3 to 4 cups of cauliflower, or 1 ½ – 2 cups per pound.
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Notes
Storage Directions
Keep the entire head of cauliflower loosely wrapped in the crisper drawer of the refrigerator. It can last for up to a week if stored properly. Store cauliflower florets that have been trimmed can be stored in an airtight container, or plastic bag, in the refrigerator for up to a week. Freeze florets on a large baking sheet. Once frozen, place them in a freezer-safe bag for up to 5-6 months. Recipe Tips- Be picky. Not all fresh cauliflower is created the same. Choose one that doesn’t have brown or black spots or is mushy.
- Follow the steps. Don’t jump ahead! Be sure to remove the leaves and stem first.
- Be patient. Wait to wash the cauliflower until just before you use it.
- Go crazy. This vegetable is so versatile. You can use it in so many ways after you prep it.
- Big or small. Cauliflower can be enjoyed in small pieces or as a whole head after cleaning and cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
