There are probably two major groups of you out there. Those who like cauliflower and those who don’t. But, I have to wonder out of those that say they do not like it, how many of you have even tried it? And, out of that group, how many haven’t tried it only because you do not know what to do with the big round bouquet? Or, going back to the group who does like this vegetable, I bet numerous of you have not yet tried to make it in your own home kitchen. I’m guessing that the biggest obstacle is simply knowing how to cut into one. So, let’s learn!
Start by tearing off the leaves on the bottom of the cauliflower. Don’t worry about removing the stalk quite yet. We’ll get there.
Next, give it a good rinse and pat it dry. Don’t skip this step, unless you like to eat little dead insects plastered against the stems. Mmmmm…munch, munch!
Now we can remove the stalk by using a paring knife to cut the stems around it. Lift it out and discard, or save it (along with the leaves) to make vegetable broth.
Cut into each stem and then pull the florets loose.
To make smaller bite-sized chunks, use the paring knife to slice into the trunk of the larger florets and it will easily break into two or more pieces.
That’s it! Now that you know how easy it is to cut into a cauliflower, Friday I will share a simple way for prepping the cauliflower for consumption. Of course, you can eat it raw and serve it just as it is above on a veggie platter. But, I especially encourage the group of you that do not like cauliflower to come back and check out Friday’s recipe. I bet you’ll find yourself popping these into your mouth like popcorn!