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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.
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 the broccoli or blanch the broccoli 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
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
- 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.
Roasted Broccoli
This easy Roasted Broccoli recipe turns boring broccoli into something crispy, caramelized, and delicious in 40 minutes or less. Add a squeeze of lemon and some Parmesan for even more flavor. You’ll love it!
View Recipe
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How to Cut Broccoli
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
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I’ve been doing this all wrong! Thanks for the help!