How to cut and clean raw Cauliflower before cooking - French Cooking Basics

Set up the station: chopping board, wash basin and a container for the trimmings.

Break off all the outer leaves of the cauliflower by hand. Look for a pure white head with no stains.

On the chopping board, cut off the whole root in one go, then trim away any remaining root with the knife.

Clear the chopping board and add a third container for the finished florets.

Cut off the florets one by one at their small branches rather than halving the head, cutting away root as it is exposed; cut them smaller if wanted.

Put the florets in the water only briefly, not to soak for 10 minutes, to remove sand and little leaves; discard foreign matter and re-trim the ends if wanted.

Lift them out, rinse, and store in a clean container ready for cooking.

Optionally detach the florets further into mini florets, for purees or soups.