Description
Learn how to efficiently cut cauliflower florets with minimal mess in just a few simple steps. This method ensures uniform florets for even cooking, making your meal prep faster and easier.
Ingredients
Scale
Ingredients
- 1 cauliflower head – any size
Instructions
- Cut cauliflower in half: Slice the whole cauliflower head down the middle to create two halves.
- Quarter the cauliflower: Cut each half down the middle again to form four quarters.
- Remove the core: Cut out the tough core from each quarter on the diagonal to separate it from the florets.
- Separate florets by hand: Use your hands to gently break the cauliflower quarters into smaller florets.
- Trim large florets: If any florets are too big, use a knife to cut them into halves or thirds so all pieces are roughly the same size for even cooking. Use the florets as directed in your recipe.
Notes
- Cutting florets into uniform sizes ensures even cooking regardless of the method used later.
- Breaking by hand reduces mess and prevents crushing the cauliflower.
- The core is tough and less pleasant to eat, so removing it improves texture and taste.
- Cauliflower can be stored in the fridge for a few days after cutting, kept in an airtight container.
