Cauliflower is an underrated veggie. It may not be very colorful, but it’s impressively versatile! The thing is…cutting it can be such a hassle! I figured since we’ve got so many cauliflower recipes, it’s about time I spilled the beans on how to cut a head of cauliflower (without a huge mess). Here’s how to cut it into steaks, florets, and rice!
How to Cut Cauliflower
As with any vegetable, rinse the cauliflower head under cold water before you start cutting to remove any dirt or debris. Thoroughly pat it dry, then remove the leaves and trim off the stem.
Cauliflower Steaks
Place the cauliflower head on its base and cut through the center to create two halves. Slice each half into 1-inch thick steaks. Keep the core in each steak to hold the florets together.
Cauliflower Florets
Place the cauliflower stem side down on your cutting board for stability. Using a sharp chef’s knife, slice down through the center of the head to split it into two halves. Turn each half flat side down on the cutting board. Carefully cut down through the center of each half to form quarters. Angle your knife and slice off the thick core. Be sure to cut deeply enough to separate the core, but preserve as much of the florets as possible. Use your hands to break them into the desired size, whether large florets of small, for cauliflower cooking.
Ricing Cauliflower
You can grate the cauliflower using a box grater, pulse chunks in a food processor, or chop it finely with a chef’s knife until it resembles grains of rice. This rice substitute is perfect for stir-fries, sushi, or as a side dish. See my how to make cauliflower rice guide for more tips!
Utilizing the Core
Don’t discard the leftover bits of core! They’re edible and nutritious. You can dice the core pieces and use them in stir-fries, soups, or even roasted as a snack. I also like to freeze them and add them to blended drinks like this hidden cauliflower strawberry banana smoothie.
Tips for Cutting Cauliflower
Choose the Right Cauliflower: Select a cauliflower that feels heavy for its size, has tightly packed, creamy white florets, and bright, fresh-looking green leaves. Avoid those with lots of brown spots or loose, separated florets. Stability: Keep your cutting board stable by placing a damp towel underneath. Batch Prep: Cut large amounts at once and store them in the fridge or freezer for future use. This way, you only have to make a mess once! Keep it Tidy: Cauliflower can leave behind small bits on your cutting board and counter. To make cleanup easier, lay down a sheet of parchment paper or a clean towel before you start cutting.
Storing Cut Cauliflower
Cauliflower can start to brown once cut, especially if it sits out for a while. To keep it looking fresh, sprinkle lemon juice over the cut pieces if you’re not going to cook them immediately. Store cut cauliflower in an airtight container in the refrigerator for up to a week. If you’ve riced your cauliflower, it can be frozen in bags and used as needed.
