How to Cut Cauliflower (with Photos!)

Cutting a cauliflower can be messy. Follow these easy steps to cut a head of cauliflower into wedges, florets or steaks with less mess.

Cauliflower is a unique and often misunderstood vegetable. It can be transformed into rice, pizza crust, steaks, dips, and even mashed, but it’s also known for being bland and watery if not prepared properly. Seriously, how many ingredients are as versatile as cauliflower, yet so divisive?

Its versatility is partly due to the rise of low-carb and dairy-free diets. Cauliflower is not only nutritious, offering about 2 grams of fiber per cup, along with antioxidants, vitamins, and prebiotics, but it’s also low in carbs, making it a great alternative to starches like rice, wheat flour, and potatoes in various dishes. However, one of the challenges is breaking it down into florets or steaks without creating a mess. In the next section, I’ll share some tips on cutting cauliflower into florets, wedges, or steaks with minimal cleanup.

How to Select Cauliflower

Cauliflower belongs to the cruciferous vegetable family, which includes cabbage, kale, bok choy, kohlrabi, Brussels sprouts, and others. It closely resembles broccoli, with a bulb-like structure atop a firm stem (core). Raw, these vegetables tend to have a slightly bitter, almost sulfury taste, but when cooked—especially roasted or grilled—they become toasty and slightly sweet.

Cauliflower is available year-round in most grocery stores, though locally grown varieties are often found in the fall or early winter. When shopping, look for firm, tight florets with bright green leaves. Avoid any cauliflower with wilted or yellowed leaves, and dark spots on the white florets can indicate it’s past its prime.

It should feel heavy for its size, though its flavor won’t vary much based on size. Along with the common white cauliflower, you may also come across purple and orange varieties, which get their colors from anthocyanin and carotenoids, respectively. Green cauliflower, or broccoflower, is a hybrid of cauliflower and broccoli.

How to Prepare Cauliflower  

After selecting a firm, blemish-free head of cauliflower, it’s time to prepare it for cutting. Begin by rinsing it thoroughly under cold water and then drying it with a clean kitchen towel. Use a paring knife or chef’s knife to remove any leaves (which are edible—try sautéing them in olive oil and garlic, just like spinach). 

If you plan to keep the cauliflower whole for a dish like Whole Roasted Cauliflower with Whipped Feta & Pomegranate, trim a small portion off the stem end. For any discoloration on the head, use a paring knife or vegetable peeler to remove it (some discoloration can occur naturally during growth and doesn’t affect the vegetable’s quality). Now, you’re ready to start cutting your cauliflower.

How to Cut Cauliflower into Wedges

Cauliflower wedges are perfect for grilling or adding to a hearty stew. I prefer cutting cauliflower into wedges when it’s the main feature of a dish. Here’s a quick method to do it:

Step 1: Place the cauliflower head on its side and use a chef’s knife to slice it in half lengthwise through the core. Avoid a sawing motion to reduce mess.

Step 2: Place one half with the cut side down on the board, then slice it in half again through the core. Repeat with the other half.

Note: For a large head, cut each half into thirds to get six wedges, ensuring the core stays in each section.

 

How to Cut Cauliflower into Florets

Cauliflower florets are the most popular form for recipes, perfect for dishes like gratins, salads, or grain bowls. I have two preferred methods:

Method 1: First, cut the cauliflower into wedges as described above. Place each wedge on its side, remove the core (which is fibrous but edible or great for stock), and then use a paring knife or your hands to break the florets into smaller pieces as desired.

Method 2: Alternatively, place the cauliflower stem-side up on the cutting board. Use a paring knife or your hands to pull the florets off the core. This method yields larger florets, which can be cut down to smaller pieces if needed.

How to Cut Cauliflower into Steaks

Cauliflower steaks are popular for their hearty texture, especially when grilled or roasted. Here’s how to cut them:

Step 1: Place the cauliflower head on the cutting board with the stem facing up and slice it in half through the core.

Step 2: Slice each half into 1/2- to 3/4-inch-thick planks, ensuring the core stays intact to keep the steaks from falling apart.

Note: Making steaks leaves extra cauliflower, as only the florets attached to the core can be used. If the heads are small or medium, you may need two. Leftover cauliflower can be used in another recipe or enjoyed as a snack.