How to Chop Cauliflower – into (mini) florets

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.

Hand drawing of a head of cauliflower with outer leaves attached

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.

Hand drawing of a cauliflower leaf with cutting guideline (grey dotted line)

 

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.

Hand drawing of a head of cauliflower with cutting guideline (grey dotted line)

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!

Hand drawing of a cauliflower floret with cutting guidelines (grey dotted line)

You can also use the stalk of the cauliflower – just chop it into cubes about 1cm (¾ inch) square.

Hand drawing of a cauliflower floret with cutting guidelines (grey dotted lines)

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).

How to Make Friday Fish Supper

The market near where I live has lovely fresh fish, which makes for a great meal. But the thing I find tricky when cooking fish is timings – getting everything on the table at the same time. This recipe combines the oven-baked fish technique from last week (link) with some good, basic, potatoes and veggies.

You will need:

  • aluminium foil
  • a baking tray
  • an oven
  • oven gloves
  • a sharp knife
  • a chopping board
  • a saucepan

and the ingredients (for four people):

  • 4 fillet(s) of fish
  • a little lemon juice
  • a pinch of salt
  • 4 potatoes
  • 4 carrots
  • half a head of broccoli

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Wrap each fillet of fish in foil, with a little lemon juice and salt. Start with oily fish – they take longer to cook. (More detailed instructions here: oven-baked fish) Place the finished fish parcels on a baking tray.

Photograph of three foil parcels on a baking tray

Cut your potatoes into chunks, and your carrots into slices. (You can find more detailed instructions here: potatoes, carrots) Place them in a saucepan, and mostly cover with cold water. Put the lid on, then heat gently on the hob.

Photograph of a saucepan half-filled with carrots and potatoes; water covers most of the vegetables but some are still poking up above the water line

If you’re use oily fish, put them in the oven now. (They take about 20-25 minutes to cook.)

While your other vegetables are cooking, cut your broccoli into florets. (More detailed instructions here: broccoli)

If you’re using white fish, put them in the oven now. (They take about 10-15 minutes to cook.)

 

Five minutes before serving, put your broccoli in with the carrots and potatoes. You can either put it directly in the saucepan (it doesn’t need to be covered by the water), or use a metal sieve inside your saucepan as a steamer.

Photograph of a saucepan (containing carrots and potatoes) with a metal sieve full of broccoli inside
If you line up the handle of your sieve with the handle of the saucepan, you’re less likely to knock it over

Make sure to check your fish and vegetables are cooked through before serving!

Photograph of a piece of smoked haddock; boiled potatoes, carrots, and broccoli; and fried leek and pepper on a white plate
My family loves veggies, so I added some fried peppers and leeks to this dish!

This meal is a bit harder than the one-pot recipes I’ve written so far, but it’s a great staple meal in our house! You can use a wide variety of fish, and for a bit of vegetable variety try replacing the broccoli with frozen peas or tinned sweetcorn.

If you make fish supper with this recipe, I’d love to see a picture of your finished dish!

How to Chop Broccoli – into florets

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)

I think a lot of people have a bit of a love/hate relationship with green vegetables, but broccoli is a firm favourite of mine. Broccoli is an interesting vegetable because it’s actually the flowers of the broccoli plant!

If you can, try not to wash your broccoli. A lot of water can get trapped between the flowers, which can make it rather soggy to eat.

Broccoli is sold in ‘heads’, and the individual ‘branches’ are called florets (see the picture below). In this tutorial I’ll teach you how to cut and cook the florets.

Hand drawing of a broccoli
The grey circle indicates one floret

For cutting, it’s easiest to work from the outside in. Hold the broccoli so that the floret you want is as close as possible to the chopping board. (I like to hold the stalk with my left hand as I cut with my right.) Slide your knife between the floret and the stalk, and chop downwards.

Hand drawing of a broccoli showing cutting guidelines (grey dotted lines)

Carry on chopping, working from the outside in, until you have enough broccoli. (Depending on the size of the florets, I usually allow 1-3 florets per person.) The very top of the broccoli can be a little tricky because the florets become less clearly defined. Just try and cut it into pieces about the same size as the florets you’ve already chopped.

Hand drawing of a broccoli floret showing cutting guidelines (grey dotted lines)

 

 

 

 

It’s a really common mistake for people to overcook broccoli; one of the reasons is that the stalk cooks more slowly than the flowers. To combat this, place the broccoli florets upside down and cut about halfway down the stem. Try and make sure all the pieces of stem are smaller than about ½cm (quarter of an inch).

 

 

Broccoli only takes about five minutes to cook, whether you’re boiling, microwaving, or steaming. (If you’re boiling or steaming, place the florets with the stalks at the bottom.) Once cooked, broccoli turns a slightly brighter colour than when it’s raw. It also looks a little shinier! And just like carrots and potatoes, cooked broccoli is soft enough to easily poke a fork into.