How To Cut Cauliflower With Less Mess (Florets, Steaks, and Riced!)

1. Before you start cutting, rinse the cauliflower head under cold water to remove any dirt or debris. Thoroughly pat it dry, remove the leaves, and trim off the stem.

Cauliflower Steaks

1. 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

1. 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.
2. 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 for cauliflower cooking.

Ricing Cauliflower

1. 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 rice grains.

Utilizing the Core

1. You can dice the core pieces and use them in stir-fries, soups, or even roasted as a snack. I also like to freeze and add them to smoothies.