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Learn how to cut broccoli into florets two ways with this step-by-step guide to preparing a head of broccoli. No more splurging on pre-cut florets or tossing away those precious stems. Whether you’re a kitchen whiz or a beginner, I’ve got expert tips and tricks that’ll have you cutting broccoli like a breeze. So, grab your Chef’s knife and let’s get ready to chop that broccoli crown into something delicious!

Straight on photo of a head of broccoli.

Hi, friends! If you’ve ever stared at a head of fresh broccoli and wondered, “what’s the crown?”, “how do I find the florets?!”, or “what’s the best way to store this thing!?” — you’ve come to the right place!

In today’s recipe tutorial I’m going to teach you exactly how to break down a head of broccoli into florets with long stems and florets with short stems so there’s as little waste as possible. Plus, I’ll share plenty of ideas for cooking, serving, and storing this gorgeous green veggie.

Ready? Let’s go:🥦

Table of Contents

What’s a head of broccoli? 

A “head of broccoli” is the big, bushy bunch of green you often see at the grocery store. Picture it like a mini tree made of tightly packed green buds. It’s kind of like the main part of the broccoli, sort of like the trunk of a tree.

What’s a floret?

Now, a “floret” is the cool part of the broccoli you usually eat. Imagine breaking off one of those tiny, tree-like branches from the main head – that’s a floret! They’re usually small, tender, and oh-so-delicious. 

So, to sum it up, the head of broccoli is the big tree, and the florets are the bite-sized, yummy bonsais you’ll be cutting and cooking with! 😊

What you’ll need to trim a head of broccoli

  • A sharp Chef’s knife
  • Clean cutting board
  • Broccoli or Broccolini
Overhead photo of three crowns of broccoli.

How to cut broccoli into florets with long stems (no waste)

Cutting broccoli into florets with long stems is like having the best of both worlds! Those long stems are often overlooked, but they’re incredibly tasty and nutritious. When you keep the stems long, you can enjoy a delightful mix of textures in your dishes. 

The florets are tender and perfect for roasting, steaming, or tossing into salads, while the long stems provide a satisfying crunch and a sweet, earthy flavor. So, don’t toss those stems aside – make the most of your broccoli and savor every delicious bit! Here’s how:

Instructions

Step 1: Trim Broccoli. Place the head of broccoli on a clean cutting board. Use a sharp knife to trim off and discard about 2-inches of the stem.

Step 2: Locate Stems. Arrange the head of broccoli on your cutting board so that it is upside down, with the stem facing up. Next, look at the broccoli and locate the base of each floret – the place where the thin stem of the broccoli floret meets the thick main stem. Now, flip the broccoli back over so it is standing up on its own stem.

Step 3: Cut Broccoli. Then, use your knife to make a downward cut through where the broccoli and floret stems intersect and all the way down through the stem, freeing the floret with a long stem from the head of broccoli. Rotate the broccoli clockwise or counterclockwise and repeat making downward cuts all around the head of broccoli until you reach the very top (the crown).

Step 4: Cut the Crown. Once you reach the top of the head, use your knife to chop the large broccoli floret in half or quarters, depending upon the size. (Tip: Try to make all the florets similar in size to ensure even cooking.)

Step 5: Rinse & Use. Place the broccoli florets into a colander and rinse with cool water before drying thoroughly and using in recipes or eating raw.

Action photo showing how to chop broccoli into florets with long stems.

Cutting broccoli into florets with short stems

Cutting broccoli into florets with short stems has its perks too! Short-stemmed florets are fantastic for certain recipes where you want a more uniform texture. They cook up quickly and evenly, making them perfect for stir-fries, soups, and even snacking with a tasty dip.

Plus, they’re super versatile and can easily blend into various dishes, letting the broccoli flavor shine through without any overwhelming stem crunch. Here’s how to make them:

Step 1: Trim Broccoli. Place the head of broccoli on a clean cutting board. Use a sharp knife to trim off and discard about 2-inches of the stem.

Step 2: Locate Florets. Arrange the head of broccoli up so that it is upside down on your clean work surface, with the stem facing up. Next, look at the broccoli and locate the florets – the parts of the broccoli that resemble little flowers.

Step 3: Cut Broccoli. Now, use your knife to make an angled cut just below the floret– freeing the small floret without a stem from the head of broccoli. Rotate the head of broccoli clockwise or counterclockwise and repeat making angled cuts all the head of broccoli, working from the outside of the head in towards the stem.

Step 4: Cut the Crown. Once you reach the top of the broccoli, use your knife to cut the large floret in half. Then quarter or pull the floret apart, depending upon the size. (Tip: Try to make all the small florets similar in size to ensure even cooking.)

Step 5: Rinse and Use. Place the chopped broccoli florets into a colander and rinse with cool water before drying thoroughly and using in recipes or eating raw. (Tip: Don’t throw away the broccoli stalks – they’re edible!)

Action photo showing hot to cut broccoli into small florets.

Chef expert tips for chopping broccoli

Here are some expert tips for cutting broccoli like a pro:

  • Choose Fresh Broccoli: Start with fresh broccoli; look for vibrant green color and firm stems. Avoid any yellowing or wilting.
  • Trim the Stem: Begin by trimming about half an inch off the bottom of the stem to remove any dried-out or tough parts.
  • Separate the Florets: Use a sharp knife to carefully cut the florets away from the main stem. Start at the top and work your way down, cutting just below each floret where it naturally branches off.
  • Trim Florets: If some florets are quite large, consider cutting them in half for more even cooking. Aim for bite-sized pieces.
  • Don’t Waste the Stems: The broccoli stems are edible and delicious too. Don’t toss them! Peel the tough outer skin with a vegetable peeler, then slice them into thin rounds or strips for use in various dishes.
  • Uniform Sizes: Try to cut the florets into uniform sizes to ensure even cooking. This is especially important when roasting or stir-frying.
  • Blanch for Brightness: If you want to retain that bright green color in your broccoli, blanch the florets in boiling water for a minute or two before using them in recipes.
  • Save the Leaves: Don’t forget about the broccoli leaves! They’re also edible and taste great sautéed or added to soups.
  • Use a Quality Knife: A sharp chef’s knife or a santoku knife works best for cutting broccoli. Dull knives can make the process more challenging and less precise.
  • Store Properly: Store any unused broccoli florets in an airtight container or a plastic bag in the refrigerator to keep them fresh for a few days.
Action photo showing how to cut a floret of broccoli.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What’s the difference between broccoli spears vs florets?

Broccoli florets are the little tree-like clusters at the top of the broccoli. They’re tender and cook up quickly, making them perfect for salads, stir-fries, and side dishes. Think of them as the broccoli’s flower buds.

Broccoli spears are the long, slender sections of the broccoli stem. They’re a bit more fibrous and crunchy, great for recipes where you want a satisfying bite, like roasting, grilling, or as dippers for your favorite sauces. 

How many cups of broccoli florets in a head? 

In a typical head of broccoli, you’ll find roughly 2 to 3 cups of broccoli florets. The total amount of chopped broccoli in a head, including the stems, can vary, but it’s usually around 4 to 5 cups when you include both the florets and the stems. So, you’ve got plenty of green goodness to work with in a single head of broccoli! 🥦😊

What is the top of broccoli called?

The top part of broccoli is called the “floret.” These are the small, clustered, tree-like sections at the head of the broccoli, and they’re often the most sought-after part of the vegetable due to their tenderness and delicious flavor. 

Do you wash broccoli before cutting it?

It’s a good practice to wash broccoli, but the cool thing is it doesn’t matter whether you do it before or after cutting it. Some folks like to give it a good rinse before chopping it up into florets, while others prefer to do the washing after. 

Either way works just fine, as long as you make sure to get rid of any dirt, debris, or pesticides by giving it a good rinse under cold running water. So, broccoli first, wash later, or wash first, broccoli later — it’s your call! 🥦🚿😄

Overhead photo of a head of broccoli cut into florets with long stems.

Recipes using florets of broccoli

If you’re looking to put your trimmed broccoli florets to good use, try them in these family-favorite recipes:

Breakfast

Appetizers and snacks

Side dishes

Dinners

These are mere suggestions for using your chopped broccoli florets. They’re also delicious in soups, casseroles, stir fries, and much more. Let me know in the comments your favorite way to cook and serve broccoli! 

How to store broccoli florets

  • Store cut broccoli florets in an airtight container in the fridge for up to 4 days. 
  • Alternatively, place the cut broccoli into freezer storage bags and store in the freezer for up to 10 months.
Overhead photo of a head of broccoli chopped into small florets.

Remember, folks, when it comes to broccoli, we’re stalk-ing serious flavor and nutrition! So, go ahead, chop till you drop and floret your way to veggie greatness. Broccoli, it’s the tree-mendous hero of your plate! Until next time, keep cookin’ and keep crunchin’! 🥦🌟

Cheyanne

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Overhead photo of two piles of cut broccoli florets - one pile with long stems and one pile with short stems.

How to Cut Broccoli into Florets

Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Learn how to cut a head of broccoli into florets with this simple, step-by-step tutorial for preparing broccoli. Stop wasting money at the grocery store on pre-cut florets and broccoli crowns and get all the expert tips for properly and easily cutting broccoli florets while minimizing waste.

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Clean Cutting Board

Ingredients 

Instructions

  • Trim Broccoli: Place the head of broccoli on a clean cutting board. Use a sharp knife to trim off and discard about 2-inches of the stem.

To Cut Broccoli into Florets with Long Stems:

  • Locate Stems: Arrange the head of broccoli up so that it is upside down, with the stem facing up. Next, look at the broccoli and locate the base of each floret – the place where the thin stem of the broccoli floret meets the thick main stem. Now, flip the broccoli back over so it is standing up on its own stem.
  • Cut Broccoli Florets: Then, use your knife to make a downward cut through where the stems intersect and all the way down through the stem, freeing the floret with a long stem from the head of broccoli. Rotate the broccoli clockwise or counterclockwise and repeat making downward cuts all around the head of broccoli until you reach the very top (the crown).
  • Cut the Crown: Once you reach the top of the head, use your knife to cut the large floret in half or quarters, depending upon the size.
    (Tip: Try to make all the florets similar in size to ensure even cooking.)
  • Rinse and Use: Place the broccoli florets into a colander and rinse with cool water before drying thoroughly and using in recipes or eating raw.

To Cut Broccoli into Florets with Short Stems:

  • Locate Florets: Arrange the head of broccoli up so that it is upside down, with the stem facing up. Next, look at the broccoli and locate the florets – the parts of the broccoli that resemble little flowers.
  • Cut Broccoli into Small Florets: Now, use your knife to make an angled cut just below the floret– freeing the small floret without a stem from the head of broccoli. Rotate the head of broccoli clockwise or counterclockwise and repeat making angled cuts all the head of broccoli, working from the outside of the head in towards the stem.
  • Cut the Crown: Once you reach the top of the broccoli, use your knife to cut the large floret in half. Then quarter or pull the floret apart, depending upon the size. (Tip: Try to make all the florets similar in size to ensure even cooking.)
  • Rinse and Use: Place the broccoli florets into a colander and rinse with cool water before drying thoroughly and using in recipes or eating raw.

Notes

  • Storage: Store cut broccoli florets in an airtight container in the fridge for up to 4 days. Alternatively, place the cut broccoli into freezer storage bags and store in the freezer for up to 10 months.
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 52kcal    Carbohydrates: 10g    Protein: 4g    Fat: 1g    Saturated Fat: 0.2g    Polyunsaturated Fat: 0.2g    Monounsaturated Fat: 0.05g    Sodium: 50mg    Potassium: 480mg    Fiber: 4g    Sugar: 3g    Vitamin A: 947IU    Vitamin C: 136mg    Calcium: 71mg    Iron: 1mg
Course: Kitchen Tutorial
Cuisine: American

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©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

Article references

  • Gisslen, W., Griffin, M. E., & Bleu, L. C. (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons.
  • America, C. I. O. (2011). The professional chef. John Wiley & Sons.