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A simple tutorial for how to cut broccoli into uniform pieces ideal for even blanching, roasting, or enjoying raw. And, learn our best tips for buying, washing, and store fresh broccoli.

Cut up broccoli on a cutting board.

I grew up LOVING broccoli and would fight my siblings to get as much as possible. That was the era of frozen broccoli smothered in Velveeta cheese, and I’m not sorry about it at all.

These days, frozen broccoli with Velveeta is mostly reserved for holidays. The rest of the time, I roast it or blanch it and when I eat it, I feel like my day is just a little bit better.

But for perfect roasting and blanching, it all starts with the right cut.

Table of Contents
  1. Tutorial notes
  2. Step-by-step instructions
  3. How to Cut Broccoli Recipe

Tutorial notes

  • Uniform size: Cut the broccoli florets into pieces that are all about the same size so they cook evenly. If you plan to roast the broccoli, cut the florets into 1 to 1 1/2-inch pieces. If you plan to blanch the broccoli, or if you are making Piggly Wiggly Salad (Broccoli Salad with Bacon and Cheese), you may want to cut the florets into smaller pieces.
  • Buying:  Choose bright green broccoli that has a firm stalk, and should not have any yellowing florets or brown spots. Broccoli should feel heavy for its size.
  • Washing: Fresh broccoli is susceptible to mold growth, so wash broccoli only right before you will use it.
  • Storing: Whole broccoli should be stored in an open bag in the refrigerator. Store cut broccoli florets in an airtight container in the refrigerator for up to 5 days. If you plan to freeze broccoli, I recommend blanching it first and freezing in an airtight container. Store for up to nine months.
  • Yield: 2 pounds broccoli (stalks and florets) will give you about 12-14 cups chopped broccoli. That will cook down to about 8 cups roasted broccoli.

Step-by-step instructions

  1. Begin by placing the head of broccoli upside down on a cutting board.  Cut off each of the florets where they meet the stalk.
Cutting florets off a stalk of broccoli.
  1. Slice the large florets into smaller pieces by slicing through the stems.
Cut up broccoli on a cutting board.
  1. Square the stalk by slicing off the tough outer layer of the stalk, removing about ⅛ of an inch on each side. Slice the stalk into 1/4-inch pieces.
Cutting broccoli stalks into even pieces.

Roasted Broccoli with Lemon and Parmesan

This recipe for Roasted Broccoli with Parmesan and Lemon turns boring broccoli into something crispy and caramelized in 40 minutes or less. Delicious! True confession: I actually grew up eating frozen broccoli with melted Velveeta…

40 minutes
View Recipe

Best broccoli recipes

Cut up broccoli on a cutting board.

How to Cut Broccoli

A simple tutorial for how to cut broccoli into uniform pieces ideal for even blanching, roasting, or enjoying raw. And, learn our best tips for buying, washing, and store fresh broccoli.
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Servings 12 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 26

Ingredients 

  • 2 pounds broccoli florets from 3 stalks broccoli (about 12 cups)

Instructions 

  • Begin by placing the head of broccoli upside down on a cutting board.  Cut off each of the florets where they meet the stalk.
  • Slice the large florets into smaller pieces by slicing through the stems.
  • Square the stalk by slicing off the tough outer layer of the stalk, removing about ⅛ of an inch on each side.
  • Slice the stalk into 1/4-inch pieces.

Notes

  1. Uniform size: Cut the broccoli florets into pieces that are all about the same size so they cook evenly. If you plan to roast the broccoli, cut the florets into 1 to 1 1/2-inch pieces. If you plan to blanch the broccoli, or if you are making Piggly Wiggly Salad (Broccoli Salad with Bacon and Cheese), you may want to cut the florets into smaller pieces.
  2. Buying:  Choose bright green broccoli that has a firm stalk, and should not have any yellowing florets or brown spots. Broccoli should feel heavy for its size.
  3. Washing: Fresh broccoli is susceptible to mold growth, so wash broccoli only right before you will use it.
  4. Storing: Whole broccoli should be stored in an open bag in the refrigerator. Store cut broccoli florets in an airtight container in the refrigerator for up to 5 days. If you plan to freeze broccoli, I recommend blanching it first and freezing in an airtight container. Store for up to nine months.
  5. Yield: 2 pounds broccoli (stalks and florets) will give you about 12-14 cups chopped broccoli. That will cook down to about 8 cups roasted broccoli.

Nutrition

Serving: 1cupCalories: 26kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 25mgPotassium: 239mgFiber: 2gSugar: 1gVitamin A: 471IUVitamin C: 67mgCalcium: 36mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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