Description
Learn the simple technique to cut cauliflower into uniform florets for even cooking and versatile use in various recipes. This step-by-step guide ensures you efficiently prepare your cauliflower head, saving the stem for other uses or discarding it, and achieving consistent floret sizes perfect for roasting, steaming, or sautéing.
Ingredients
Scale
Ingredients
- 1 cauliflower head
Instructions
- Remove the leaves: Using a sharp chef’s knife or paring knife, cut away the leaves surrounding the cauliflower head. If the leaves don’t snap off easily by hand, carefully trim them away to fully expose the head.
- Cut the stem: Slice off the stem at the base of the cauliflower. You can save the stem for other recipes like soups or purees, or discard it if not needed.
- Separate florets: Chop the cauliflower head into large florets by cutting around the thick core, or break it apart gently with your fingers to separate natural clusters.
- Trim florets to size: For even cooking, cut any large florets into smaller, uniform pieces. Aim for similar sizes so they cook evenly, usually yielding 3 to 4 cups of florets from a medium-sized head.
Notes
- Keeping florets uniform in size ensures even cooking whether roasting, steaming, or frying.
- Save the core and stem for stocks, purees, or cauliflower rice for zero waste.
- Use a sharp knife to avoid crushing or bruising the cauliflower.
- Cauliflower florets can be stored in the fridge for up to 3 days before cooking.
