It’s a lot easier than the way you've been doing it.
pretty much all-year round. The only frustrating part is breaking it down once you’re ready to use it, a process that covers your workspace in little white chunks if you’re not strategic.” video, associate food editor Kelsey Youngman demonstrates an easy, painless way to prepare cauliflower that results in minimal debris and evenly sized florets. All you need is a knife and a little bit of patience—check out her key tips below.
The method technically works, but it’s messy and it gives you uneven pieces. Not to mention, the leaves were still left on. Kelsey determines it’s fun, but “a little gnarly” for her taste.Start by peeling off the leaves at the bottom of the cauliflower head. If you want, you can set it on its stem, cut it into quarters, and cut away at the fibrous stem in the center. However, this means you’ll be cutting the florets into pieces, and that also causes a lot of rubble.
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