Cut off the big, thick stem. Don’t throw it away—peel it and eat it raw later. It’s crunchy heaven.
Chop the florets into bite-sized pieces. Think of them as tiny, angry cabbages. Size matters: too big, they’re raw in the middle. Too small, they burn into green dust.
Leave a little stem attached to each floret. That’s the handle. It keeps the shape and gives you something to grab with your fingers later.
