Here's the Best Way to Cut Cauliflower (2024)

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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 storing fresh cauliflower.

Cauliflower in general is a versatile cruciferous vegetable packed with nutrition. It’s an outstanding side dish, snack, or meal prep component. If you add blanching the cauliflower to your skill set, you will open the door to even more possibilities.

Tutorial notes:

• 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 into large florets about 1 to 1 ½ inches in size. If you plan toblanch 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: Available year-round, choose cauliflower that is firm and with minimal brown spots. A whole cauliflower head 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 use it.
• Storing: Whole heads of 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 blanchingit first and freezing it in an airtight container. Store for up to nine months.

Step-by-step instructions:

1. Pull or cut off any leaves from the base of the cauliflower using a sharp knife and discard. Place the head of cauliflower on the cutting board and cut the whole head into quarters straight down from the top of the crown to the stem using a large chef’s knife.
   
2. With a knife, carefully cut out the core from each quarter.
   
3. Use your hands to separate the florets.
   
4. Cut through the stem of larger florets to make smaller florets.
   
5. Continue cutting the florets to your preferred size.
   

Recipe Tips and Variations

• Yield:This recipe makes 12 servings (1 cup cauliflower each). 1 pound of cauliflower yields about 6 cups of raw florets.
• Storage:Store leftovers covered in the fridge for up to 4 days.
• Freezer: Clean and pat cauliflower florets dry with a paper towel and arrange them in a single layer on a baking sheet lined with parchment paper or waxed paper and put it in the freezer. Freeze for 1-2 hours. Transfer the frozen cauliflower to freezer bags and freeze for up to 9 months. Remove and use any portion size, or thaw the whole bag overnight in the refrigerator before using.
• Dips: Cauliflower is delicious with Dill Dip, stars in delicious Cauliflower Buffalo Dip, and blanched is the perfect dipper for Cheese Fondue.
• Put your cauliflower to work: Warm up with a bowl of Cream of Cauliflower Soup, or grab a slice of Veggie Pizza which has cauliflower florets on a crescent roll pizza crust. Blanch and freeze florets ahead of time for a Vegetable Casserole or utilize fresh for a lemony oven Roasted Cauliflower, Cauliflower Mashed Potatoes, or a cheesy Cauliflower Gratin side dish for your next holiday meal.
• Cauliflower rice: For a low-carb side dish, learn How to Rice Cauliflower in a food processor or with a box grater.