When choosing a cauliflower, look for one that is firm and tightly packed, with bright, white florets free of discoloration or blemishes. The leaves should be fresh and green, and the stem should be sturdy and intact. Avoid any cauliflower with brown spots or signs of mold, as this can indicate it is past its prime.

1-First, remove the leaves and trim the stem to flush with the bottom of the cauliflower head. 2-Turn the cauliflower head upside down and slice it halfway through the center. 3-Take one half of the cauliflower and slice it in half again so that you have two quarters. 4-Use your hands or a knife to break off the florets from each quarter, keeping them roughly the same size. 5-You may need to make additional cuts with your knife to separate them from the stem for larger florets. 6-Repeat this process with the other half of the cauliflower until all the florets have been removed. 7-Once you have all your cauliflower florets, rinse them under cold water to remove dirt or debris, and pat them dry with a clean towel. With these simple steps, you can easily cut your cauliflower into perfect, bite-sized florets ideal for roasting, steaming, or adding to your favorite cauliflower recipes.

Remove any leaves and break the head into florets. Avoid washing the cauliflower before storing it, as excess moisture can cause it to spoil more quickly. Rinse the florets under cold water and pat them dry. Transfer the florets to an airtight container with paper towels or a clean kitchen towel. Store in the fridge for up to 5-7 days. If you don't have an airtight container, use a plastic bag with small holes to allow air circulation.