This post is the easiest tutorial on how to cut cauliflower into florets you can roast, steam, or dip into hummus. This process is simple and accomplished with basic kitchen utensils: a knife and a cutting board.
With the tips in this post and the video, you’ll learn how to cut it without the mess, get the most out of this veggie, and what to do with the core for no waste!
How to Choose Cauliflower
When shopping for a head of cauliflower, you want to select one that has a creamy white color with bright green leaves and feels firm to the touch.
That being said, if your grocery store’s cauliflower bin has specks of black or brown across the tops with yellowed leaves, it’s OKAY. Those spots and leaves are easily removed, but know that the cauliflower needs to be cooked sooner rather than later.
If the cauliflower has a musky rotten scent and a little slime around the spots, don’t buy it.
How to Cut a Head of Cauliflower into Florets
Grab a sharp kitchen knife, set out a sturdy cutting board, and let’s get to it:
- Leaves be gone
Gently remove the tough outer leaves from around the head of the cauliflower with a large kitchen knife.
Wash the head of cauliflower under water and pat dry with a clean kitchen towel.
Place the knife’s blade at the base of the cauliflower and remove the stem so the cauliflower can stand upright.
- Spot check
Scan over the cauliflower and use a small pairing knife to remove any gray or dark brown specks and spots.
- Slice and dice
Cut the cauliflower in half, straight through the center, and cut each half into quarters. From there, carefully remove the stem’s center, and then use your hands or the knife to break up the quarter into larger florets.
Ta-da! It’s that easy, and of course, I’ve provided a visual aid to guide you through the process:
*You’ll notice that I referenced using a sharp knife several times; this is important as a precaution against injuries and makes the entire process much easier.
What to Do with the Cauliflower Core
While few people enjoy eating the caulifower core, it doesn’t need to be thrown out. The core is perfect for soups, smoothies, and more.
I recommend slicing or chopping the core into smaller pieces and freezing them in a little zip bag.
The frozen pieces are great for increasing volume and enhancing texture in smoothies and soups like this Keto Chili. Just add them before blending or simmering them into the soup, and voila!
How to Store Cauliflower
Fresh cauliflower florets are best stored in an airtight container or zip bag and refrigerated for up to a week. In the meantime, you can use it for snacks or cook it into a healthy side dish for dinners.
Ways to Use Cauliflower Florets
Let us count the ways cauliflower can be cooked and enjoyed, starting with a personal favorite- Spicy Roasted Cauliflower. The amount of rich flavor and spice in this recipe is mouthwatering.
Another great option is my Roasted Cauliflower Soup; instead of steaming, the florets are roasted with garlic and blended into a creamy, delicious soup- definitely a must for cold weather.
When in doubt, there’s always my Curried Cauliflower Tacos! Something about the roasted florets in a warm tortilla with fresh pineapple pico de gallo makes it a combination you didn’t know you needed.Print
How to Cut Cauliflower into Florets
How to cut cauliflower into florets that you can roast, steam, or snack on with your favorite dip!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 cups
- Category: Sides
- 1 head of cauliflower
- Use a sharp kitchen knife to gently remove the tough outer leaves from around the head of the cauliflower.
- Wash the entire cauliflower under warm water and dry it with a clean kitchen towel.
- Remove the stem of the cauliflower with the knife and stand it straight up on a cutting board.
- Use a small pairing knife to remove any dark/brown spots.
- Cut the cauliflower in half through the center and cut each half into quarters. Remove the stem centers, then break up each quarter into florets with your hands or knife.
- Place the florets in an airtight container or zip bag and refrigerate for up to a week.
- Serving Size: 1 cup
- Calories: 53
- Sugar: 4 g
- Sodium: 63 mg
- Fat: 0.6 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 10.4 g
- Fiber: 4.2 g
- Protein: 4 g
- Cholesterol: 0 mg
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