Broccoli and cauliflower are delicious in all of their forms: steamed, roasted, and sautéed. But tackling a whole head to attain evenly-shaped florets can be daunting.
This week, Kristen shows us how to kill two birds with one stone by effortlessly slicing florets off of a head of broccoli, as well as eliminating waste by portioning out the stem. Whether you’re simply roasting broccoli florets or tossing them into a lemon parmesan soup, rest assured that you can now attack a head of broccoli without any hesitation.
