Remove the leaves off the base of the cauliflower.
Begin cutting from the top of the crown to the bottom through the stem. Place the cauliflower halves cut sides down on a cutting board and cut the halves vertically once more.
Lay a quarter of the cauliflower on the cutting board and angle the knife to cut out the core. Repeat this step with the remaining cauliflower quarters.
Use your hands to pull apart the cauliflower to create florets which will make the cauliflower easier to clean. If necessary, use the knife to further chop.
Transfer the cauliflower pieces to a colander and place them under running water to get rid of dirt and bugs.
Fill a large pot with water, add a tablespoon of salt, and bring it to a boil. While the water comes to a boil, prepare a separate bowl filled with ice water.
Place the cauliflower florets into the large pot and boil for about 1-2 minutes.
Using a slotted spoon, remove the florets from the large pot and immediately place them into the prepared ice bath.
Dry the cauliflower with a paper towel or kitchen towel. You can cook the cauliflower immediately after drying or store it in the fridge to use later on.
Notes
Flash-Freeze: To flash-freeze blanched cauliflower, place the florets on a metal baking sheet lined with parchment paper. Freeze until solid.
Faster Drying: Use a cheese-cloth to increase drying time after washing the cauliflower florets