Here is a complete guide on how to cut cauliflower, core it and chop into steaks and florets, along with tips on how to buy and store. It's a delicious and versatile vegetable to use for curry, sides, rice and more!
My family and I have been on a big cauliflower kick lately. Hubby and I love it for it's low carb qualities (especially when we are craving a side of cauli rice) and my girls adore it as their vegetable accompaniment with dinner.
I use it extensively in Indian recipes, but have now started incorporating it with other cuisines as well.
Because of this, I end up cutting 2-3 heads of cauliflower every week! Which is why I want to share all my tips and tricks on working with this cruciferous vegetable.
And if you love this, be sure to check out How to Make Cauliflower Rice too!
Cauliflower Benefits
Let's briefly discuss what are the health benefits of cauliflower (according to Healthline):
- One serving packs in the daily value of vitamin C, along with good amounts of vitamin K, potassium and magnesium.
- It's low in calories and only 4g net carbs per serving, which is especially handy for Low Carb, Paleo, Keto and Whole30 lifestyles.
- It is a good source of soluble fiber, which is good for digestion and weight management.
How to Buy
Before learning how to cut up a cauliflower, here are a few key points to look for when shopping for cauliflower at the supermarket:
- Look for bright white heads with no signs of brown spots. This is an indication the cauliflower is either old or was sunburned during the growing process. The spots impart bitter flavors.
- The head should be heavy for it's size with tightly packed florets and leaves. Space between the florets means a soft, limp cauliflower.
Cauliflower Colors: Cauliflower comes in orange and purple, too and are packed with even more vitamins and minerals. Cut them the same way as you would white cauliflower.
How to Cut Cauliflower - Step by Step Guide
Before cutting cauliflower, give it a gentle wash under cool running water, or dip it on a bowl of water as soon as you get home. Then, follow the easiest way to cut a cauliflower with these 4 simple steps!
Step 1: Remove Large Leaves
Remove the large leaves covering the stem of the cauliflower. You don't need to remove all, just the super large ones. Save for another use or discard them.
Step 2: Cut in Quarters
Cut the cauliflower in half through the middle. Now cut each half into two. You should now have 4 equally sized cauliflower segments.
Step 3: Remove Stem
Lay each quartered segment flat on the cutting board (stem side down). Positioning your knife at a 45 degrees angle, cut off the stem.
Step 4: Separate Florets
Using your hands, separate the florets from the bunch. If need be, cut a large floret into 2 or 3 segments to keep all at roughly the same size.
Core & Leaves: Keep in mind the core and leaves are completely edible. Feel free to save the tender green leaves to toss in a salad and roast the cores right alongside florets (just make sure to peel away the thick outer skin beforehand).
How to Cut Cauliflower Steaks
If you have a recipe for cauliflower steaks you've been dying to try, here is the best way to cut cauliflower into steaks for roasting:
- Choose the largest cauliflower at the store. These are easier to cut into steaks.
- Remove the large leaves from the cauliflower and trim the stem end.
- Stand the cauliflower upright on the cutting board. Cut the cauliflower in half down the center.
- Cut each half into two ¾ inch thick slices. Save the ends and use for another recipe.
How to Cook Cauliflower Florets
Here are quick tips on how to boil, steam or roast cauliflower florets:
- Boiled: Bring a large pot of water to a boil, then liberally season with salt. Boil florets for 4-5 minutes, or until knife tender.
- Steamed: Use any of the following three methods and enjoy perfectly steamed cauliflower in minutes:
- Microwave: Place in a large bowl with ½ cup water. Microwave on high for 5 minutes.
- Stove: Place florets in a preheated skillet with ½ cup water. Cover and steam for 6-8 minutes.
- Instant Pot: Place florets in a steamer basket. Add 1 cup water (1.5 cups for 8qt) and place the steamer basket in. Close lid and pressure cook for '0' minutes. Manually release pressure after that and enjoy!
- Roasted: Toss with your favorite seasoning and olive oil or avocado oil. Spread on a baking sheet. Roast in a preheated oven at 425 degrees F for 20-25 minutes (20 mins for el dente, 25 for crispy tender).
Cooking Tip: To keep your cauliflower bright while cooking, add a splash of acid such as lemon juice or vinegar. This goes for the colored varieties, too.
How to Store
Refrigerate: Store the cut up cauliflower in an airtight container for up to 10 days.
Freeze: Place in a freezer safe plastic storage bag, seal tight, label, date and store for up to 1 month.
Storage Tip: If you've stored the whole cauliflower head in your crisper drawer for a few days before cutting, brown spots may develop naturally. Simply cut these off to avoid any unwanted bitter flavor. That being said, if it has an off-odor or the spots are black, discard it.
Tips on Cutting Cauliflower
- Cutting board: Start with a sturdy cutting board or surface. If your cutting board is wobbly for some reason, place a damp kitchen towel underneath to stabilize it.
- Knife: Using a sharp chefs knife makes cutting cauliflower much easier. I prefer to use a 10-inch chef knife, but even a 7 or 8-inch knife would work here.
Frequently Asked Questions
First cut into quarters, core it and break into florets. Check out the four-step guide above for more detail.
A sharp chef's knife and sturdy cutting board make all the difference when cutting cauliflower at home.
A feat I have yet to accomplish, those tiny pieces of cauliflower are inevitable. Just make sure to use the largest and clearest counter space in your kitchen. This helps to avoid those unwanted hidden cauliflower bits flying into tiny spaces.
Once you have cut the cauliflower into quarters, break the cauliflower into florets using your hands. Cut any large florets in half or thirds with a knife. Even pieces ensure even cooking.
Cauliflower Recipes on the Blog
Check out these popular cauliflower recipes that use cauliflower in all different shapes and size.
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How to Cut Cauliflower
Equipment
- Cutting board
- Chefs knife
Ingredients
- 1 medium head of cauliflower
Instructions
How to Cut Cauliflower Florets
- Remove the large leaves covering the stem of the cauliflower. Save for another use or discard them.
- Cut the cauliflower in half through the middle. Now cut each half into two. You should now have 4 equally sized cauliflower segments.
- Lay each quartered segment flat on the cutting board (stem side down). Positioning your knife at a 45 degrees angle, cut off the stem.
- Using your hands, separate the florets from the bunch. Cut any large florets in half to keep all florets roughly the same size (for even cooking).
How to Cut Cauliflower Steaks
- Choose the largest cauliflower at the store. These are easier to cut into steaks.
- Remove the large leaves from the cauliflower and trim the stem end.
- Stand the cauliflower upright on the cutting board. Cut the cauliflower in half down the center.
- Cut each half into two ¾ inch thick slices. Save the ends and use for another recipe.
Notes
- Cutting board: Start with a sturdy cutting board or surface. If your cutting board is wobbly for some reason, place a damp kitchen towel underneath to stabilize it.
- Knife: Using a sharp chefs knife makes cutting cauliflower much easier. I prefer to use a 10-inch chef knife, but even a 7 or 8-inch knife would work here.
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