File this away under Good To Know – a quick tutorial for how I cut cauliflower florets quickly and efficiently, with minimal tiny bits of florets flying everywhere!
This is how I prepare cauliflower for roasting, steaming or boiling to make puree. I seem to keep repeating myself in every cauliflower recipe so I thought it would just be handy to share a neat little tutorial post I can refer you to. 🙂
How to cut cauliflower florets
Cut whole cauliflower in half;
Then again to make 4 quarters;
Cut the core out on the diagonal; then
You can easily break the pieces apart into florets with your hands!
Cut larger cauliflower florets in half or even thirds so they are all (roughly) the same size. This will ensure they cook evenly.
And that’s it!
Cauliflower recipes
Now the fun part – all the tasty ways you can prepare cauliflower florets! Here are some of my top recipes:
And some quick tips for how to cook cauliflower florets:
Roasted – 25 minutes at 220°C/425°F. Hot oven is best so you can get some nice colour on the surface while the inside is soft and cooked through but not mushy;
Boiled – 4 to 5 minutes. Bring water to a boil first, add salt, then add cauliflower;
Microwave steamed – 5 minutes on high, using a microwave steaming container with a rack. Put about 1 cup of water under the rack, place cauliflower on rack then steam; and
Stove steamed – 5 to 7 minutes.
Hope you found this useful! – Nagi x
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How to cut cauliflower florets – efficiently, with least mess!
Ingredients
- 1 cauliflower head – any size
Instructions
- Cut whole cauliflower in half down the middle.
- Then again to make 4 quarters.
- Cut the core out on the diagonal.
- Use your hands to break into florets.
- If you end up with some large ones, use a knife to cut into half or even thirds so all the florets are roughly the same size – this will ensure they cook through evenly. Use as directed by recipe!
This is genius!
I stumbled across your recipes quite by accident about a year ago and it wasn’t long before I started googling all recipes by searching “… recipe Nagi”
I have never been disappointed by one of your recipes. I think it was your crispy crackling roast pork that started it all (which i perfected on my very first attemp at roast pork). Thank you, and do say hi to Dozer from me and my very happily fed husband! 💕
See – this is what makes you special Nagi. These ‘hot tips’ that you share with us are so useful!
I can’t just call my mum to ask her for those kitchen tricks like I want to, so you have filled a very special gap in my learning.
Thank you 🤩
Nagi, you are god sent! love all your recipes
Thank you so much Nagi for always letting us in on your tips and secrets to preparing different foods. And for doing all the prep work to make great recipes for us to try. This cauliflower casserole was so, so yum. Worth the calories that’s for sure.