S hopping for broccoli and cauliflower is pretty much the same and, luckily, finding good specimens is not too difficult These hearty members of the brassica family have a good shelf life and are firm enough that they don’t bruise or break easily during storage and shipping A head of broccoli should have tight florets that are an even dark green with greenish to purple buds Cauliflower should be an even pale white; yellow or brown spots should be avoided, though if they are minor, you can simply trim them off Look to the leaves as well, which should be tight around the base and appear bright pale green Once you get the broccoli or cauliflower home, keep it loosely wrapped in plastic or in a vegetable bag inside the crisper It should stay good for at least a week Once you’ve cut it into florets, it’s best to use it as quickly as possible to prevent excess moisture loss, though florets can be stored in an airtight container or zipper-lock plastic bag with a damp paper towel placed in it for up to 5 days KNIFE SKILLS: How to Cut Broccoli and Cauliflower • For Broccoli: Trim the woody ends of the stalks and discard Use the tip of your knife to cut off larger branches, then cut the florets off the stalks and trim to the desired shape and size Cut any stubs off the stalks and discard Peel the stalks, quarter them lengthwise, and slice into 1- to 2-inch lengths to cook along with the florets • For Cauliflower: Split the head in half through the center Use the tip of a sharp knife to remove the hard central core as well as any green leaves around the base and discard Break the cauliflower into large chunks with your hands, then use the tip of your knife to cut into florets of the desired size and shape ... Trim the woody ends of the stalks and discard Use the tip of your knife to cut off larger branches, then cut the florets off the stalks and trim to the desired shape and size Cut any stubs off the. .. discard Peel the stalks, quarter them lengthwise, and slice into 1- to 2-inch lengths to cook along with the florets • For Cauliflower: Split the head in half through the center Use the tip of... remove the hard central core as well as any green leaves around the base and discard Break the cauliflower into large chunks with your hands, then use the tip of your knife to cut into florets of the desired size and shape