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.
Servings 12 servings
- 2 pounds cauliflower florets from 1 head cauliflower (about 12 cups)
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.
- 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.
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