Learn How to Cut Cauliflower an easy way, and you will suddenly find yourself roasting it often. Cutting cauliflower into florets can’t be easier with this 4 step tutorial.
I feel like I have been cutting cauliflower wrong all my life. I would remove green leaves and then cut off each floret separately with a paring knife.
Anyone else? Believe it or not, there is an easier way.
You can buy chopped cauliflower which saves time but costs more and is not always available organic. Trust me, there is difference in taste. I couldn’t believe myself how drastic it was. So, whenever I can, I buy organic or from a local farmer’s market.
How to Cut and Core a Head of Cauliflower
- Remove green leaves with a paring knife.
- Rinse cauliflower under cold water.
- Cut cauliflower head into 4 quarters, starting at the base and slicing through the core with a utility or chef’s knife.
- Lay each quarter on a cutting board, angle your knife and cut florets from the stem.
That’s it! All you have left to do is separate florets by hand.
How to Store Cauliflower
- Pat dry florets with linen towel before storing.
- Dry and cut up cauliflower will stay fresh in refrigerator for up to 7 days.
- Store in a bowl covered with a beeswax wrap, linen towel or plastic wrap with an opening. You want some air to circulate to avoid mold growth.
- If you see any brown spots, shave them off with Microplane grater or cut off with paring knife.
- Freeze cauliflower in a resealable plastic bag for up to 3 months. Rinse and re-use the bag.
Can I Eat Core and Leaves?
Yes, definitely. Especially if it is organic cauliflower. But even with conventional cauliflower – nothing goes to waste. Lots of vitamins and nutrients.
Chop the core (stem) and incorporate with the recipe you are using florets in. Wash green leaves well, chop and add to stir fries and soups. Core can go there as well. 🙂
Cauliflower Recipes
- Cauliflower potato salad
- Teriyaki chicken and cauliflower skillet
- Skillet cauliflower gratin
- Cilantro lime cauliflower with avocado
- Sesame cauliflower
How to Cut Cauliflower
Ingredients
- 1 medium 2-3 lbs head of cauliflower
Instructions
- Remove green leaves with a paring knife.
- Rinse cauliflower under cold water.
- Cut cauliflower head into 4 quarters, starting at the base and slicing through the core with a utility or chef's knife.
- Lay each quarter on a cutting board, angle your knife and cut florets from the stem.
- That's it! All you have left to do is separate florets by hand.
Store: Pat dry florets with linen towel and refrigerate in a bowl covered with a beeswax wrap, linen towel or plastic wrap with an opening for up to 7 days. You want some air to circulate to avoid mold growth.
Freeze cauliflower in a resealable plastic bag for up to 3 months. Rinse and re-use the bag.
Recipes and images are a copyright of ifoodreal.com
So easy! Thanks for this tutorial.