How to Buy and Cook Cauliflower
We’re sharing our love for cauliflower! Learn how to choose and cut it, plus discover our favorite cauliflower recipes. We have so many cauliflower recipes on Inspired Taste, so we’d like to (quickly) share our tricks for choosing them at the store (or farmer’s market), how to cut them, and how to cook them. When shopping for cauliflower, look for firm heads with tightly packed florets. Avoid cauliflower with brown spots. If you’re shopping for white cauliflower (the most common), you want it to look bright, creamy white. For other varieties, look for an even color across the head of the cauliflower (use this tip for purple, green, or orange cauliflower). How to Cut Cauliflower That head of cauliflower may seem daunting, but trust me. It’s easy to prepare it for all of your favorite recipes. Here’s the method I follow: Remove the leaves: Remove the large, outer green leaves from the cauliflower head. You can usually pull them off with your hands, but if they are too tough, use a knife to cut them away. I either discard the leaves or save them in a container in my freezer for the next time I make chicken stock or veggie broth. Cut the florets away from the stem: Flip the cauliflower so the stem faces you. Then, cut around the core of the cauliflower. Wiggle it back and forth until it comes away. For a quicker, rougher method, hold the cauliflower with two hands and firmly bash it stem-down onto a counter, which should cause the florets to break away. Separate the florets: You’ll now have larger cauliflower clusters, which you can cut into smaller, individual florets. You can pull them apart with your fingers or use a knife to slice them. I prefer to slice down the stem of each cluster, and then I put the knife down and gently pull the floret apart. This method creates florets that resemble charming little trees. Prepare the Stem (optional): Similar to broccoli stems, cauliflower stems are also edible (check out my roasted broccoli recipe for proof!). Depending on the cauliflower, the stem’s outer layer may be tough. If so, peel it to expose the tender interior. Then, dice the stem into pieces roughly the same size as your florets and cook them alongside them using your chosen cooking method. Remove the leaves: Remove the large, outer green leaves from the cauliflower head. You can usually pull them off with your hands, but if they are too tough, use a knife to cut them away. I either discard the leaves or save them in a container in my freezer for the next time I make chicken stock or veggie broth. Cut the florets away from the stem: Flip the cauliflower so the stem faces you. Then, cut around the core of the cauliflower. Wiggle it back and forth until it comes away. For a quicker, rougher method, hold the cauliflower with two hands and firmly bash it stem-down onto a counter, which should cause the florets to break away. Separate the florets: You’ll now have larger cauliflower clusters, which you can cut into smaller, individual florets. You can pull them apart with your fingers or use a knife to slice them. I prefer to slice down the stem of each cluster, and then I put the knife down and gently pull the floret apart. This method creates florets that resemble charming little trees. Prepare the Stem (optional): Similar to broccoli stems, cauliflower stems are also edible (check out my roasted broccoli recipe for proof!). Depending on the cauliflower, the stem’s outer layer may be tough. If so, peel it to expose the tender interior. Then, dice the stem into pieces roughly the same size as your florets and cook them alongside them using your chosen cooking method. My Favorite Cauliflower Recipes We have so many cauliflower recipes on the blog, but here are our top five ways to enjoy it (beyond eating it raw after a dunk in homemade blue cheese dressing or ranch dressing). I’ve picked totally different recipes so you can see just how versatile it is! Buffalo Cauliflower Wings – Everyone in my family loves these (even the meat lovers). Serve these as a game day appetizer or as a side to your favorite dinners. Roasted Cauliflower Soup – We roast a whole head of cauliflower until golden brown and then blend it with onion, parmesan cheese, and broth until silky smooth. The Best Cauliflower Rice – Of all the cauliflower rice recipes I’ve tried, this one with garlic and herbs is my favorite. You’ll use a food processor to chop the cauliflower into “rice” so it’s even skipping the extra preparation time! Chili Lime Roasted Cauliflower – Our spicy roasted cauliflower recipe combines perfectly roasted and browned florets, super flavorful spices, and fresh lime juice for an almost addictive cauliflower recipe! I love this one so much, we turned it into Cauliflower Tacos! Chimichurri Cauliflower Steak – This cauliflower steak recipe is such a delicious way to eat cauliflower! The roasted steaks are golden brown, tender, and topped with my easy homemade chimichurri sauce. And that’s it! I hope we’ve inspired you to cook more with cauliflower! Happy cooking! We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us