A head of cauliflower that is a low-carb, vitamin-packed, nutritional powerhouse of a cruciferous vegetable.
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How to Cut Cauliflower into Florets

Learn How to Cut Cauliflower into florets using these easy step-by-step directions and instructional photos.  After you properly select, store, and cut up a head of cauliflower you can use this low-carb, high-fiber vegetable in your favorite healthy recipes!

Course Dinner, lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 25 kcal
Author London

Ingredients

  • 1 cauliflower head

Instructions

  1. Remove the light and dark green leaves from the base of the cauliflower.  Cut them with a chef's knife or pairing knife if they do not snap off easily.
    Trimming and removing the green leaves from a head of cauliflower.
  2. Cut and discard the stem at the base.
    Cutting and discarding the stem of a head of cauliflower.
  3. Chop the head into large florets or break it apart with your fingers.
    A knife showing how to cut cauliflower into florets for healthy recipes.
  4. Cut the larger florets into smaller florets, if needed, for your recipe.
    Chopping up large cauliflower florets into smaller florets.
  5. Trim and discard any excess stems.
    Cutting the end of the cauliflower floret before it is roasted, boiled, or sauteed.
  6. You should end up with about 3 to 4 cups of cauliflower, or 1 ½ - 2 cups per pound.

Recipe Notes

Select cauliflower that is firm with no brown spots.
Trimmed cauliflower florets can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts
How to Cut Cauliflower into Florets
Amount Per Serving
Calories 25 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 30mg1%
Potassium 299mg9%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin C 48mg58%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.