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Knife cutting over broccoli stem.
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5 from 1 vote

How to Cut Broccoli

Learn the best method for cutting broccoli so you end up with perfectly sized florets and just enough stem on the end. You will have uniform pieces for roasting, eating raw, or adding to a variety of recipes. Also, find out tips for buying, washing, and storing fresh broccoli.
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Skill Level: Beginner
Servings: 3.5 cups (1 head)
Author: Rena Awada

Equipment

  • cutting board
  • Chef's knife

Ingredients

  • 1 head broccoli

Instructions

  • Start with 1 head broccoli on the cutting board, slice through the stalk to separate it from the smaller stems, and then cut the head of broccoli, about 1 inch below the base of the head.
    broccoli floret being cut off the stem.
  • You can leave the stems longer, or cut the stems completely off, making them more stubby, depending on how you plan to use them.
    Broccoli florets are being cut into smaller sizes.
  • Slice through any very large florets, and pull the floret apart with your fingers. You can leave the florets larger for recipes like air-fried or roasted broccoli, or cut them into smaller pieces depending on your desired use.
    Stems being removed from broccoli.

Notes

  • Storage: Store freshly cut broccoli in an airtight container, in the fridge for 3 to 4 days.
  • Freezing: Flash freeze the cut broccoli for 30 minutes, on a baking sheet, then transfer to a freezer bag. It will keep fresh for up to 6-9 months.

Nutrition

Serving: 1head | Calories: 59kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 57mg | Potassium: 549mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1082IU | Vitamin C: 155mg | Calcium: 82mg | Iron: 1mg