Now that I’m on a grain-free, vegetarian diet, I eat a lot of cauliflower. Since I eat so much cauliflower, I’ve discovered a super easy method of how to cut it into florets for use in whatever recipe you please.
Whether you’re simply whipping up a veggie tray, serving roasted cauliflower with shallots, orange and thyme (which is one of my current favorite ways to eat it), or making roasted cauliflower rice, this is the fastest way I’ve found to cut cauliflower.
How to Cut Cauliflower into Florets
- Large cutting board
- Large, sharp knife
- Smaller knife, for coring, if desired
- 1 large head of cauliflower Note: There’s no need to wash the cauliflower before you begin because you’ll rinse it once it’s cut into florets.
- Begin by removing any packaging the cauliflower may have come in. Discard.
- Place the cauliflower, core side down, on the cutting board. Using a large, sharp knife, cut straight down in the middle of the cauliflower through the core. Set half of the cauliflower aside.
- Look at the inside of the cauliflower half and you’ll notice a rectangular core. Using a knife (large or small), cut around the core. This will take three cuts on the inside and a few on the other side of the core to detach any florets on the other side and release the core.
- Once you’ve removed the core, it’s really easy to pull apart the florets and halve any that are too large for your purposes. You can discard the core, or save it for homemade vegetable stock.
- Repeat this method with the other half of cauliflower. Once all the florets are cut to size, throw them all into a salad spinner or colander and rinse.
- And that’s it! Now you’re ready to use your cauliflower in whatever dish your heart desires.
Looking for a dinner recipe using your cauliflower? I’ve got the perfect idea: use it in my recipe for roasted cauliflower rice with green onions, sesame seeds and fried eggs!