Some ingredients simply shouldn’t be on the shelves. Number one on our list? Pre-chopped veggies, probably the biggest ripoff of all. Consider the cauliflower images above: that whole head of cauliflower on the right above cost us the same amount as the paltry, air-filled bag on the left.

Pre-chopped produce generates more waste, yields far less, and lacks in freshness and flavor. If convenience still seems appealing enough to buy a bag over a whole fruit or vegetable, keep in mind that pre-cut produce carries increased risk of exposure to salmonella and other foodborne illnesses, left unprotected by rind, peel, or skin.

Over on Instagram, our culinary manager Wes Martin is breaking down price and yield of pre-cut and whole fruit, plus offering simple knife skills necessary to break down your own veggies.

Today, we learn how to prevent your cauliflower from crumbling on the cutting board and yield florets of even shape and size. Save your money, and wind up with more food and more flavor.

How to cut cauliflower florets?

1. Flip the head of cauliflower upside down. Without cutting through the florets, make about five cuts at a 45 degree angle, toward the center of the stem.
2. Cut each floret close to the stem, ensuring that the base of the floret remains intact. For roasting, we like to slice each floret in half, ensuring even browning.
3. As more florets are released from the stem, you can begin cutting larger sections of cauliflower from the stem.
4. Don’t waste the stem! You can roughly chop, freeze it, and use later for a puree, a soup, or a pasta water flavoring.

Or simply roast the head of cauliflower whole.

For more tips to up your chopping skills, read why everybody needs a carrot strategy, learn to dice onions like a pro (game-changing), and find out whether your cutting board is killing your knives.

Then check out some of our favorite cauliflower recipes (made with whole chopped heads, naturally) here: