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How to Cut Broccoli into Florets (and Use the Stalk)
How do you cut broccoli into florets? Cut the head off the thick stalk, then cut each floret where it joins the central stem. Halve large florets through the stem so they cook evenly. Don't throw away the stalk: peel it and slice it. A chef's knife does all of it; the Dalstrong Gladiator Series 8" Chef's Knife ($79) is German X50CrMoV15 at 54–56 HRC, tough enough for thick stalks and sharp enough for clean florets.
Step by step
- Wash and dry the head.
- Cut off the main stalk just below where the florets branch.
- Turn it upside down and cut each floret stem where it meets the center.
- Split big florets by cutting through the stem and pulling the top apart, which keeps the "trees" intact and avoids crumbs.
- Prep the stalk. Trim the dry end, peel off the tough outer layer with a paring knife ($35), then slice into coins or sticks.
Cut sizes for different cooking
| Method | Floret size |
|---|---|
| Roasting | Medium, halved with a flat side for browning |
| Steaming | Small to medium, even sizes |
| Stir-fry | Small florets; stalk sliced thin on the bias |
| Salads, crudités | Bite-size |
| Grilling | "Steaks": slice the whole head into thick planks |
How to cut broccoli "steaks"
Trim the stalk end but leave it attached. Stand the head on its stalk and slice straight down into 1-inch planks. The center slices hold together best; use the loose outer bits for another meal.
Our picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A lighter santoku for quick floret prep.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For peeling the stalk.
Washing broccoli
Soak florets in cold water for a few minutes to loosen dirt and any small insects hidden in the heads, then lift them out and dry them well. A salad spinner works perfectly. Wash right before cooking, not before storing; moisture makes broccoli spoil faster in the fridge.
Tips
- Keep florets similar in size so they finish together.
- Dry them well before roasting for the best char.
- The same method works for cauliflower.
Hone before you start with a ceramic honing rod ($79); a sharp edge is safer and gives cleaner cuts. More: knife safety tips.
FAQ
How do you cut broccoli into florets?
Cut off the main stalk, then cut each floret where it joins the center. Split large ones through the stem. A chef's knife like the Dalstrong Gladiator Series 8" Chef's Knife ($79) handles it easily.
Can you eat broccoli stalks?
Yes. Peel the tough outer layer and slice the tender inside into coins or sticks.
How do you cut broccoli without making a mess?
Cut through the floret stems rather than the tops, then pull florets apart by hand.
How big should broccoli florets be for roasting?
Medium, about 1½ inches, halved for a flat side that browns.
