How to Cut Broccoli the Right Way
Learn how to cut broccoli easily with this method for perfect florets, minimal mess, and full use of the entire broccoli head.
Servings: 6
Ingredients
- 1 head broccoli (or as many as needed)
Instructions
- Soak the broccoli head in a bowl with cold water for 5-10 minutes. Rinse it thoroughly under running water and pat it dry with a clean towel.
- Using a sharp knife, trim about 1/2 inch from the tough stalk. Remove any leaves.
- slice through the stems where they naturally branch off near the base of the florets to separate them from the main stalk. Be sure to leave a bit of the stem attached to the florets.Cut the stem's base of large florets in two and pull them apart with your fingers to make them all even-sized.
- Peel the outer layer of the broccoli stem with a vegetable peeler. Slice or dice into even-sized pieces.
Video
Notes
To store: Store cut, dry cauliflower florets in an airtight container or bag with a paper towel to absorb moisture, and keep in the crisper for 5-7 days. Alternatively, you can blanch and freeze the broccoli for 6+ months.
Check the blog post for ways to use broccoli and tips on what to do with the stems.
Nutrition
Calories: 34kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 33mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 90mg | Calcium: 48mg | Iron: 1mg