How to Cut Cauliflower Into Florets, in Pictures
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We like to think of cauliflower florets as a pinch hitter side for weeknight dinners. Not only do they cook up fast, but they're tasty and take to many flavors with relish. That said, we recommend cutting your own rather than buying pretrimmed florets, as it's a speedy process and whole heads of cauliflower tend to be fresher and more economical. Here's how it's done:
Remove the Stem and Leaves
Before you slice away the stem end of the cauliflower, break off any large outer leaves. Then turn the cauliflower on its side and slice off the stem flush with the base of the crown. Remove any remaining leaves and reserve for a later use or discard.
Halve the Head of Cauliflower
For stability, place the head of cauliflower trimmed-side-down on a cutting board, then cut it in half with a chef's knife.
Quarter the Head of Cauliflower
Cut each half in half to quarter the head of cauliflower.
Remove the Rest of the Stem
To begin breaking the head into florets, use the tip of the knife to remove the stem.
Trim the Cauliflower Florets Into Equal-Sized Pieces
Gently tease apart the florets, trimming away any large pieces of remaining stem. Halve, or even quarter, larger florets so that all of the pieces are similar in size to ensure even cooking.