How to Cut Cauliflower
How to Cut Cauliflower into florets to avoid awkward, messy, and nonuniform sizes. Easy 4 step method is perfect for cauliflower recipes.
Servings: 6 cups
Calories: 24kcal
Ingredients
- 1 head of cauliflower
Instructions
- Remove green leaves with a paring knife and rinse cauliflower head 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.
Video
Notes
- 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.
- Other colors of cauliflower: Use the same method for purple, orange or green cauliflower.
- Brown spots: This occurs due to oxidation. Remove with microplane or shave off with sharp knife.
- Leaves and stems: Save for use in soups or stir fries!
Nutrition
Serving: 1cup | Calories: 24kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Fiber: 2g | Sugar: 2g