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An over head shot of a head of cauliflower being cut in half on a white cutting board.

How To Cut Cauliflower

Chef Markus Mueller
Learn how to trim, cut, and use cauliflower in this detailed guide to cutting cauliflower at home!
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Cooking Skill
Cuisine Canadian
Servings 1 cauliflower
Calories 210 kcal

Equipment

WÜSTHOF Classic 8" Chef's Knife, Black
1 chefs knife
1 Cutting board

Ingredients
  

  • 1 large head cauliflower

Instructions
 

  • Begin by removing any leaves that may be attached to the cauliflower stem. This is easily done by bending the leaf backwards at the stem base until it snaps off.
    Removing cauliflower leaves from the cauliflower.

Cauliflower Florets

  • Remove the core (or stem) by cutting the cauliflower head in half. Then cut the individual florets away from the stem.
    Overhead shot of cutting cauliflower florets away from the core.
  • Cut or break the cauliflower chunks into large or bite sized florets.
    Overhead shot of a white cutting board with cauliflower being broken into small florets by hand.

Cauliflower Steaks

  • If you'd like to cut the cauliflower into steak like slices, skip steps 2 and 3 above. Instead trim the sides of the cauliflower, then cut the head into thick slices, leaving the core intact to hold the slice together.
    Top down view of cauliflower being cut into thick steak like slices.

Notes

-Did you know you can save your cauliflower leaves and stems and use them to cook with!? Cauliflower leaves can be cooked like cabbage and are healthy and nutritious. The stem can also be used just like the cauliflower itself!
-Store the raw, cut cauliflower should last in the fridge for 3 to 4 days before beginning to dry out and potentially grow mold.
Note: You may notice little black dots start to appear on the cauliflower after a few days. This happens due to oxidation, and does not mean your cauliflower has gone bad, (unless it is fuzzy mold of course!)
-You can also freeze your cut cauliflower for 3 to 4 months! To use, simply thaw and cook as directed in your recipe. Note that frozen and thawed cauliflower will not stay crunchy after thawing and will release water as most frozen vegetables do when frozen and thawed.

Nutrition

Calories: 210kcalCarbohydrates: 42gProtein: 16gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 252mgPotassium: 2512mgFiber: 17gSugar: 16gVitamin C: 405mgCalcium: 185mgIron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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