How to Prepare Cauliflower
How to Prep & Cut Cauliflower
When you’re ready to cook cauliflower, you need to take a few steps before putting it into the pan, pot or processor.
1. Remove the leaves.
Using a chef’s knife, slice off the leaves from the base of the cauliflower head.
2. Cut off the stem.
If you’re planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs. Drain and rinse.
If you’re cutting the cauliflower into florets, turn the head upside-down and, holding the knife at a 45-degree angle, slice around the stem in a circular motion to remove the core from the center.
3. Cut the head into large florets.
Using your knife, cut the cauliflower into large florets, removing any leaves or pieces of stem as you go.
4. Trim florets to desired sizes.
Slice or break the florets into desired-size pieces. Rinse in a colander under cool running water. Drain and pat dry.
Cauliflower leaves and stems can be eaten, especially if they’re fresh. (Avoid the very end of the stem, which is often dry and woody.) The stems can be shaved into thin pieces and used in a salad or sautéed in stir-fries. Use both leaves and stems in place of spinach, broccoli greens or other bitter greens.
