How to Cut the Head of a Cauliflower

The tops of cauliflower is lumpy and looks a little like milk curds.

Cauliflower is a mild tasting white vegetable that consists of multiple curd-like flower meristems. A head of cauliflower can be cut up into 3 to 4 cups of florets that will serve four people. You can cut up cauliflower and serve it raw, or you can steam or roast the vegetable to serve as a side dish. The fibrous or woody stems of the cauliflower can be discarded or roasted five minutes longer than the florets to soften them up for eating.

Things You'll Need

• Large chef's knife

Instructions

1. Pull the leaves off of the base of the head of cauliflower and throw them away, then cut off the stem of the cauliflower with a large chef's knife. Insert the tip of the knife into the core of the remaining stem near the head of the cauliflower and push it down to split the core in half. If it does not come apart easily, push the knife in as far as you can and remove it then pull it apart with your hands.

2. Cut the two halves apart by slicing through the core of the cauliflower to create four quarters. Cut off the thickest part of the core of the cauliflower and discard.

3. Pull apart the florets of the cauliflower head with your fingers. Use a paring knife to trim off the thickest parts of the stems to make the stems uniform on all of the cauliflower parts. Cut the florets into bite-sized pieces with the paring knife. Rinse off the cauliflower and cook as preferred.

Tips & Warnings

• Handle sharp knives with care. Always cut away from you, not toward you, to prevent injury.

References

• Cook Think: How to Cut a Head of Cauliflower into Florets
• The Kitchn: Basic Technique: How to Cut Cauliflower