How to Cut Cauliflower into Florets

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Showing how to select and store cauliflower with bright white curds, green leaves, and adequate firmness.

5 from 4 votes

How to Cut Cauliflower into Florets

Learn How to Cut Cauliflower into florets using these easy step-by-step directions and instructional photos. After you properly select, store, and cut up a head of cauliflower you can use this low-carb, high-fiber vegetable in your favorite healthy recipes!

Prep Time10

Total Time10

Course: Dinner, lunch, Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 cauliflower head

Instructions

Remove the light and dark green leaves from the base of the cauliflower. Cut them with a chef's knife or pairing knife if they do not snap off easily.
Cut and discard the stem at the base.
Chop the head into large florets or break it apart with your fingers.
Cut the larger florets into smaller florets, if needed, for your recipe.
Trim and discard any excess stems.
You should end up with about 3 to 4 cups of cauliflower, or 1 ½ - 2 cups per pound.

Notes

Meal Prep and Storage

To Prep-Ahead: You can chop cauliflower several days before you cook it.

To Store: Keep the entire head of cauliflower loosely wrapped in the crisper drawer of the refrigerator. It can last for up to a week if stored properly. Store cauliflower florets that have been trimmed can be stored in an airtight container, or plastic bag, in the refrigerator for up to a week.

To Freeze: Freeze florets on a large baking sheet. Once frozen, place them in a freezer-safe bag for up to 5-6 months.

Nutrition