Cutting cauliflower can seem like a messy and daunting task due to its crumbly nature. However, with guidance from chefs who frequently handle this versatile vegetable, it can be made simpler and cleaner. Here’s the best way to cut cauliflower according to a chef.

First, remove the leaves from the base of the cauliflower and trim off any brown spots found on the outside. Place the cauliflower base-side down on a cutting board. Using a sharp chef’s knife, slice directly through the center of the cauliflower to divide it in half.

Once halved, angle the knife to cut around the core. The core is tough and inedible and should be discarded. Gently break apart or cut away any large florets attached to the core.

For bite-sized florets suitable for most recipes, take each large floret and slice it into smaller pieces, either by hand or with your knife, depending on your preference for uniform pieces. To minimize mess, slice through the stem instead of breaking them apart; this tends to create fewer crumbs.

Chefs emphasize not washing cauliflower before cutting since water can lodge in the crevices and make it soggy; instead, rinse the cut pieces.

Finally, remember not to discard those often-overlooked stem pieces – they are just as edible and delicious as the florets! With these steps in mind, you can achieve clean and uniform cauliflower cuts for roasting, steaming, or using raw in salads.