Broccolis ghostly cousin, cauliflower.

Both from the same species, apparently it’s a kind of wild cabbage. (Brassica oleracea)

Cutting them up is easy enough, it’s just knowing the best point of attack, over 100s/1000s of cauliflowers this seems to be the fastest and most efficient method I’ve come up with.

First remove the leaves

Put the cauliflower on a chopping board root factor jug down and from the top use your hands to get underneath the leaves, work to the bottom, squeeze the leaves together at the root and pull, they can be quite too thick so try giving the cauliflower a twist if the don’t come loose.

Cut around the root

I’ve not done the best job with the camera angle here but it should make sense. Take a knife and insert into one edge of the root, then cut round in a circular motion whilst moving the knife up and down, this should result florets with the top still in tact.

Trim the top

Cut the remaining florets off from the top.

Tidy up

So the cauliflower all cook evenly you want the florets to be similar sizes, so take the larger florets and cut them in half.

“I keep randomly shouting out ‘Broccoli’ and ‘Cauliflower'”

The doctor said it might be florets.

Make sure you’ve got a nice sharp knife for this, the toughest part is piercing and cutting around the root but it doesn’t take long to get the hang of, once mastered this method can prep a whole cauliflower in about 30 seconds.

More prep guides coming soon, if you have a request for a particular prep guide give me a message on Facebook.