By Alice K. Thompson for Food Network Kitchen

Alice K. Thompson is a contributing writer and editor at Food Network.

A popular side dish and crunchy addition to a crudité platter, cauliflower is also something of a chameleon, making appearances as a rice or mashed potato substitute, or as a plant-based cutlet that can be breaded or grilled. It’s available almost all year long, so knowing how to prep it quickly and easily pays off. Here are the three most versatile ways to break down a head of cauliflower, plus some of our favorite recipes to turn to when it’s ready to go.

How to Cut Cauliflower

Florets, steaks or finely chopped for “rice” are the most popular ways to prepare a head of cauliflower.

How to Cut Cauliflower Florets

There’s no problem trimming florets haphazardly from a head of cauliflower with a paring knife, but once you try this speedier method you’ll probably be hooked.

Step 1: Trim. Place the cauliflower on a cutting board and pull or cut off any green leaves at the base.

Step 2: Cut and core. Halve and then quarter the head through the base. Remove the core from each quarter by angling your knife and cutting on the diagonal.

Step 3: Shape into florets. Use your hands to snap off individual florets. Trim the bottom of any pieces that have excess stem. If you need even-sized pieces, cut any oversized ones in half. A medium (2-pound) head will yield 4 to 5 cups of florets, or about 18 ounces.

How to Cut Cauliflower Steaks

Meaty dishes like grilled steak, katsu and schnitzel can get a plant-based makeover thanks to cutlet-like slices of cauliflower. This veggie is brittle when raw, so take care as you cut and make sure your slices are thick enough. If you're especially concerned about having perfect slabs, consider keeping an extra head on hand just in case one or two slices fall apart.

Step 1: Trim. Place the cauliflower on a cutting board and pull or cut off any green leaves at the base. If the stem end of the cauliflower is long, trim it so the head rests level when you place it stem-side down.

Step 2: Cut into slabs. Using a sharp, heavy knife, first cut the cauliflower in half through the core. Then cut slices 3/4- to 1-inch thick, cutting through the core. The core holds the slabs together so each needs to be firmly anchored in it; depending on the size of your cauliflower head you may get only 2 or 3 slices from each.

Step 3: Save the scraps. Gather up the scraps (you’ll have a lot!) for another use: Make cauliflower rice from them (see our instructions below), steam and mash them for a potato-like puree or roast larger florets.

How to Make Cauliflower Rice

Cauliflower rice is best prepared just before you eat it. As it sits, it starts to smell more sulfuric, and it browns if kept refrigerated raw.

Step 1: Pulse in the food processor. Place cauliflower florets or scraps in a food processor, working in small batches so you don’t overcrowd the machine. Pulse until the cauliflower is very finely chopped but not pureed.

Step 2: Dry. Transfer the cauliflower to a clean dishtowel, wrap it up and wring out excess moisture; this will help the rice stay crisp, not soggy.

Step 3: Prepare your dish. Enjoy the rice raw, or quickly sauté it in olive oil or butter with a sprinkle of salt.

What to Do With Cauliflower Stems and Leaves

The thick stem and leaves you trim off a head of cauliflower are totally edible and taste very similar to florets. If the stem is covered in tough skin you can peel it off like you would a broccoli stem. Chop up your trimmings to add to soups, or toss them with olive oil and salt and roast them in a 425 degree F oven until browned. Serve with a drizzle of pesto or Sriracha mayo.

How to Store Cauliflower

Loosely wrap whole heads of cauliflower and refrigerate them in the crisper drawer for up to a week. Once cut into florets or steaks, wrap them loosely in a paper towel to absorb any excess moisture and place them in an airtight container or resealable bag for 3 to 4 days. One caveat: If you’re prepping cauliflower ahead and refrigerating it, don't rinse it until just before you cook it. Unwashed cauliflower keeps better.

Recipes for Cauliflower Florets, Steaks and Rice

Buffalo Cauliflower Baked Mac and Cheese

Cauliflower florets, macaroni, blue cheese and plenty of hot sauce pack the flavors of hot wings into a vegetarian package.

Cauliflower Tikka Masala

This vegetarian curry features cauliflower florets, peas and chickpeas in tikka masala’s signature creamy, spicy tomato sauce. Substitute sautéed cauliflower rice for the cooked brown rice and you’ll get a double dose of the veggie.

Cauliflower Parmesan

Want to try an easy, delicious recipe for cauliflower steaks? This one packs all the flavor of chicken parm but keeps it vegetarian. The cutlets are breaded and quickly fried, and then baked with marinara, mozzarella and Parmesan.

Healthy Sicilian Cauliflower Rice

There’s nothing plain about this sweet-and-tangy take on cauliflower rice. Raisins, capers, almonds and red pepper flakes give it standout flavor. It’s vegan, gluten-free and packed with fiber.

Shrimp and Cauliflower “Grits”

Will cauliflower ever stop surprising us? This Southern-inspired recipe has it doing a superb stand-in for corn grits. We can’t think of a tastier way to get more vegetables in your diet.

Related Links:

35 Cauliflower Recipes You Can Count On

Healthy Vegetarian Recipes

50 Vegetable Side Dishes