A simple guide on how to cut cauliflower (and how to cut cauliflower florets) for your favorite cauliflower recipes.
Ingredients
1(2 to 2½ lb)whole cauliflower head
Instructions
Using a large chef's knife, cut off the stalk of the cauliflower so it can lay flat on your cutting board. Set the stem and any leaves aside (these are edible, see the note section below on ways to use them!).
Starting from the top of the cauliflower crown down to the core, slice the cauliflower in half.
Holding each cauliflower half with one hand, use your knife at an angle to cut alongside the core in an upside-down V shape. Many of the florets will automatically separate, but you can use your knife if necessary to remove any additional core that is holding them together.
Use your knife to halve or quarter any remaining large florets (top of the crown down through the stem) so that all the florets are consistent in size for your preparation.
Tips for Success:
Can you eat cauliflower stems and leaves? Yes! They are completely edible. Remember to clean them thoroughly. I also recommend peeling the stalk as it can be tough and fibrous.
You can sauté the chopped stem and leaves, but my favorite way to use them is to set them aside (freeze or refrigerate) for cauliflower soup, stir fries, or other pureed applications.