For florets with fewer crumbs, split the cauliflower through its core and separate the branches by hand. If you want broad steak-like slices, keep the core in place and cut through the center; only those middle slices stay together. The thick stem is edible too.
Rinse and set up
Remove loose outer leaves and trim only the dry end of the stem. Rinse the head under running water and shake or pat off excess water. Use a board that stays still. If the cauliflower rocks, trim a thin slice from the base to give it a flatter resting face.
Separate florets with less crumbling
- Set the head on its flat base. Cut straight through the central stem to divide it in half. Put each half cut-side down before making the next cut.
- Cut each half in half again through the stem to make four quarters. Lay a quarter flat, then angle the knife along the dense inner core to remove it. Keep your fingers outside the blade path.
- Pull the branches apart by hand. Where a branch is too large, cut through its stem rather than chopping across the curds. Trim the largest florets so they are closer in size to the pieces beside them.
Starting with the core and easing the florets apart avoids cutting through the crown over and over. Some crumbs are normal, but cutting across the small buds makes more loose bits.
Cut steaks that hold together
Use a separate path for steaks: do not remove the core first. Trim the leaves, set the head base-side down and slice from the top through the center core into slabs about 1 inch (2.5 cm) thick. Keep the stem attached to each slice; it is the spine that holds the florets together. Only a few slices through the middle can stay intact. Save the outer pieces for florets.
Keep the stem
The thick stem and leaves are edible. Trim the dry end and cut the firm stem into smaller pieces to cook with the florets or add to soup. If the outside feels tough, peel that layer first. A slender inner stem on a floret can be left attached; it helps the piece stay together.
For rice-sized pieces
Finely chop small florets by hand to the texture your recipe needs, or use a grater or processor. The University of Maryland Extension recipe includes hand-chopping for cauliflower rice; our cauliflower-rice guide compares the knife, grater and processor methods.
For basic grip and board-control practice, see our beginner knife-skills guide.
Sources: Cornell Cooperative Extension, Farm-to-School Cookbook (cauliflower preparation); University of Illinois Extension, Preparing Cauliflower and Save Money by Using the Whole Plant; Utah State University Extension, Fruit and Vegetable Guide Series: Cauliflower; Food Network Kitchen, How to Cut Cauliflower; University of Maryland Extension, Cauliflower Fried Rice.