How to cut broccoli florets step by step
And that’s it! How to cut broccoli into perfect florets, and how to cut the stalk too! Yes, long-stemmed broccoli florets have the best looking shape that’s perfect for roasted broccoli and broccoli stir fry. Here’s just what to do once you get a hold of a head of broccoli! This is the key to the best-looking broccoli florets: keep the stems long! Take a chef’s knife and cut off the broccoli floret right where its stem meets the larger stalk. If you cut off the broccoli florets right where they attach, it results in stubby looking florets. Cut the base of the stem of any large florets in half, then pull the floret apart with your fingers. Try to make the broccoli florets as similar in size as possible, which results in the most even cooking (it doesn’t have to be perfect!). You can eat the stalk too! Slice of the irregular outer skin on all 4 sides to make a large rectangle. Then you can cut that into long matchsticks. You can dip them into ranch dip just like you would the florets, or use them in stir fries.
Frequently asked questions
Once you cut the florets from the stalk, they’ll start to lose moisture. Plan to use cut broccoli within 3 to 4 days for the best texture and flavor. To maximize freshness, store cut broccoli in an airtight container in the fridge with a damp paper towel.
Basic methods: Try roasted broccoli, simple sauteed broccoli, pan fried broccoli, steamed broccoli, boiled broccoli, or grilled broccoli. With cheese: Try broccoli and cheese. Soup: Make broccoli potato soup or vegan broccoli soup. Stir fries: Try shrimp and broccoli, broccoli stir fry, or tofu broccoli stir fry. Pasta or pizza: Make broccoli mac and cheese or broccoli pizza. Salad: Try broccoli cauliflower salad. Quiche: Mix up broccoli cheddar quiche.
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