Cauliflowers can seem difficult to tackle because of their interesting shape- they are made of several smaller heads, called florets, which are all connected by one root or core joint. Cutting or chopping a cauliflower is not at all difficult, since the trick is to chop off the core joint first. But we will elaborate on that later.
Cauliflower is easily available at cheap prices, especially in winter. It’s also a very versatile vegetable and can be used in a variety of ways. A quick way to prepare cauliflower is to take a baking dish, place the florets on the dish and drizzle some olive oil on it with black pepper and salt. In 5 minutes, you will get the perfect baked cauliflower, great for a quick side-dish or a diet-friendly snack.
Before we get to cutting and preparing cauliflower, however, it is important to select the right one from the market. While purchasing the cauliflower, one must make sure that the florets are very tight, that the color of the cauliflower is a pale white, and that there are no black spots on the cauliflower. Black spots or discoloration indicate that the cauliflower is aged, and though it is not harmful to eat them, it is still best if you trim these discolored parts off.
Once you have brought the cauliflower home, make sure to store it in a plastic bag and keep it in the fridge. If you have cut florets out the cauliflower make sure to store them in a plastic bag and put them in the freezer. In this way your fresh cauliflower will last up to 4 days or more, ensuring that you can make the most out of it.
Here is a visual step-by-step guide on how to cut cauliflower into florets.
Step one: Start from cutting the top head, and bring the knife straight down to the core.
Step two: Keeping the knife straight, cut the cauliflower into four halves.
Step three: Working with one piece at a time, cut through the core. Discard the core after wards, and carefully collect the florets.
Step four: Break down the cauliflower florets by hand.
Step five: Use the knife to make quick even cuts, and remove the excess core stalks from the small florets.
And there you have it- a perfectly cut cauliflower. All it takes is practice, and you’ll be a cauliflower pro in no time!
