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How do you cut a cauliflower? Below, I show you the best way to cut a ginormous head of cauliflower into smaller bite-sized florets that will be ready for roasting cauliflower on a sheet pan, adding it to soup, or even making a pizza crust. Follow along to unlock the possibilities of this versatile vegetable with a subtle, nutty taste.
Not only is cauliflower cool with a variety of spices and uses, but it is also loaded with nutrition. According to WebMD, one serving contains 100 percent of the recommended daily dose of vitamin C, 25 percent of vitamin K, soluble fiber, and small amounts of potassium and magnesium.
How to buy the perfect cauliflower
Look for a head with no brown spots on the florets. Brown spots indicate the cauliflower is getting older, or was sunburned in the field, which causes bitterness Also, pick a cauliflower that feels heavy for its size. The florets should appear firm and tightly packed together. Space between the florets means the cauliflower is soft.
How to cut cauliflower: a step-by-step tutorial
Start by washing your cauliflower. Next, remove the leaves from the base of the cauliflower to expose the stem. Discard the leaves.
Hold the cauliflower, stem side down, at a slight angle. Now, take a large chef’s knife and cut the cauliflower in half from the top of the crown through the stem.
Grab a smaller paring knife. Cut the stems to separate the large florets. Then cut the large cauliflower florets into smaller pieces. The exact size will be dictated by your specific recipe.
I usually only use the florets, some call them curds, but the stem is equally delicious. For instance, try chopping into bite sized pieces and roasting along with florets when making a sheet pan dish or cooking for soup. You can put them to good use!
How to store cut up cauliflower
Finally, store any cut cauliflower in an airtight container in the refrigerator for five to 10 days.
Recipes with cauliflower
- Cauliflower Potato Salad
- Buffalo Cauliflower Bites
- Oven Roasted Cauliflower
- Cauliflower Curry
- Roasted Cauliflower Soup
- Cauliflower Fritters
- Cauliflower Mac and Cheese
- Cauliflower Alfredo
- Cauliflower Au Gratin
- Cauliflower Tabbouleh
- Roasted Cauliflower Pitas
- Sweet Potato Cauliflower Soup
- Cauliflower Waffles
- Cauliflower Mashed Potatoes
- Cauliflower Fried Rice
Frequently asked questions
My cauliflower has a few brown spots on it, can I still use it?
Yes. If the head develops a few brown spots from oxidation before you cut the cauliflower, it is fine to eat. But if it starts to smell bad, has spots all over, or the spots are black, chuck it.
Does cauliflower come in other colors?
It does. Keep your eye out for orange or purple cauliflower. They are loaded with even higher amounts of vitamins. Romanesco, that bright green thing with crazy, pointed florets, is also a form of cauliflower. You can cut all of the same way.
How can I keep my cauliflower looking bright when I cook it?
After you cut the cauliflower, try adding a splash of an acid, like white vinegar or lemon juice, to keep white (or the colored varieties of) cauliflower bright.
Why does my cauliflower taste bitter?
Cauliflower can be overcooked. Check frequently with a fork or sharp knife for doneness.
Learning how to cut cauliflower is the first step in cooking so many incredible recipes. Whether I roast it as a side, puree it in a soup or rice it for gluten-free recipes, cauliflower is one of my favorite vegetables. If you’re doing a low-carb or keto diet, you’ll notice a ton of uses for cauliflower.
For more cooking tutorials:
- How to Cut Garlic
- How to Cut Lettuce
- How to Cut an Avocado
- How to Cook Chickpeas
- How to Make Oatmeal
If you’ve found this cooking resource for How to Cut Cauliflower helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut Cauliflower
- 1 head cauliflower
- Remove the leaves from the base of the cauliflower to expose the stem; discard the leaves.
- Using a large chef’s knife, cut the cauliflower in half from the top of the crown through the stem.
- Using a pairing knife, cut the stems to keep only the large florets. You can then cut the large florets into smaller ones, as needed for the recipe.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.