How to Cut Cauliflower

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

Raw cauliflower being chopped on a wooden cutting board.

Tutorial notes:

  • Uniform size: Cut the cauliflower florets into pieces that are all about the same size so they cook evenly. If you plan to roast the cauliflower, cut the florets into 1 to 1 1/2-inch pieces. If you plan to blanch the cauliflower, or if you are making Piggly Wiggly Salad (Broccoli and Cauliflower Salad), you may want to cut the florets into smaller pieces.
  • Buying:  Choose cauliflower that is firm and with minimal brown spots. Cauliflower should feel heavy for its size. You might come across green, orange and purple varieties of cauliflower too, or Romanesco. They are all great.
  • Washing: Fresh cauliflower is susceptible to mold growth, so wash cauliflower only right before you will use it.
  • Storing: Whole cauliflower should be stored in an open bag in the refrigerator. Store cut cauliflower florets in an airtight container in the refrigerator for up to 5 days. If you plan to freeze cauliflower, I recommend blanching it first and freezing in an airtight container. Store for up to nine months.

Step-by-step instructions:

  1. Pull off any leaves from the cauliflower, then cut the cauliflower into quarters straight down the middle.
    Raw cauliflower being chopped on a wooden cutting board.
  2. With a knife, carefully cut out the core from each quarter.
    Raw cauliflower being chopped on a wooden cutting board.
  3. Use your hands to separate the florets.
    Raw cauliflower being chopped on a wooden cutting board.
  4. Cut through the stem of larger florets to make smaller florets.
    Raw cauliflower being chopped on a wooden cutting board.
  5. Continue cutting the florets to your preferred size.
    Raw cauliflower being chopped on a wooden cutting board.

More tasty cauliflower recipes:

 

Raw cauliflower being chopped on a wooden cutting board.

How to Cut Cauliflower

A simple tutorial for how to cut cauliflower into uniform pieces ideal for even blanching, roasting, or enjoying raw. And, learn our best tips for buying, washing, and store fresh cauliflower.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Calories: 19kcal
Author: Meggan Hill

Ingredients

  • 2 pounds cauliflower florets from 1 head cauliflower (about 12 cups)

Instructions

  • Pull off any leaves from the cauliflower, then cut the cauliflower into quarters straight down the middle.
  • With a knife, carefully cut out the core from each quarter. Then use your hands to separate the florets.
  • Cut through the stem of larger florets to make smaller florets. Continue cutting to your preferred size.

Notes

  1. Uniform size: Cut the cauliflower florets into pieces that are all about the same size so they cook evenly. If you plan to roast the cauliflower, cut the florets into 1 to 1 1/2-inch pieces. If you plan to blanch the cauliflower, or if you are making Piggly Wiggly Salad (Broccoli and Cauliflower Salad), you may want to cut the florets into smaller pieces.
  2. Buying:  Choose cauliflower that is firm and with minimal brown spots. Cauliflower should feel heavy for its size. You might come across green, orange and purple varieties of cauliflower too, or Romanesco. They are all great.
  3. Washing: Fresh cauliflower is susceptible to mold growth, so wash cauliflower only right before you will use it.
  4. Storing: Whole cauliflower should be stored in an open bag in the refrigerator. Store cut cauliflower florets in an airtight container in the refrigerator for up to 5 days. If you plan to freeze cauliflower, I recommend blanching it first and freezing in an airtight container. Store for up to nine months.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin C: 36mg | Calcium: 17mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Comments

Your email address will not be published. Required fields are marked *

Recipe Rating




This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to top