Learn how to cut cauliflower into florets with this simple, mess free method! See notes for storing and freezing suggestions. One medium head (about 1.5 pounds) will yield approximately 6 cups cauliflower florets.
Place the cauliflower on a cutting board stem side up. Break away the outer leaves by hand, or trim close to the stem (core) with a paring knife.
Inspect the head of cauliflower and identify a floret at the base of the cauliflower with a reachable stem. Use the paring knife to slice away the floret. This first cut is the trickiest.
Continue slicing around the base of the core to remove the first layer of florets. Then work around the next row and remove cauliflower florets with single cuts.
Arrange larger florets on a cutting board stem side up. Insert the tip of the paring knife into the steam and slice just until you reach the floret, then break apart into small, bite-sized pieces.
Notes
STORING: Plan to use cut cauliflower within 1-2 days; it deteriorates quickly. Store in an air-tight container, like a zip lock bag, with several paper towels to wick up the moisture. Do not rinse first.FREEZING: Lay the florets onto a baking sheet in a single layer, then transfer to the freezer and chill until firm (about an hour). Place the flash frozen florets into an air-tight gallon zip bag and freeze for up to 2 months.