If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
Cauliflower is very similar in structure to (if a little denser than) broccoli, so the cutting method is almost the same. (You can find my broccoli chopping tutorial here.) And just like broccoli, cauliflower can trap a lot of water so try to avoid washing it if you can.
Cauliflower usually comes with some green outer leaves attached. You can eat these just like you can cabbage, but to get to the cauliflower itself you’ll need to remove them. You might be able to pull them off by hand, but the bigger ones tend to have rather strong stalks. To remove these, turn the cauliflower upside down and slice through the thick white stem at the base.
You might also sometimes find small brown spots on your cauliflower. They’re usually only in very small patches on the surface, so you can just chop off that little bit of cauliflower.
Just like with broccoli, we start by chopping cauliflower into florets. Remember, work from the outside in, hold the cauliflower by the stalk, and chop downwards.
To turn each floret into mini florets, it’s simply a matter of repeating this process on a smaller scale. Aim for mini florets about 1-2cm (½-1 inch) in size. It’s even easier to do this with the top of the cauliflower – it basically comes off in mini florets anyway!
You can also use the stalk of the cauliflower – just chop it into cubes about 1cm (¾ inch) square.
Cauliflower has a mild, almost creamy, flavour, but it can also absorb a lot of flavour from herbs and spices. This makes it perfect for one-pot dishes with a rich sauce. It takes about 15 minutes to boil.
Cauliflower is also great roasted! If you chop it into full-size florets, you can add it to oven-cooked dishes like pot roast (link) or casserole (link). Just add it halfway through with the other soft vegetables like parsnip (link) and sweet potato (link).