Cauliflower yield: how much is usable after prep (AP to EP %)
Cauliflower: about 55% usable going whole head (leaf stalk bases only) to florets, with a published range of 45–63%. That is a cost factor of 1.82: for every kilo you need ready to use, buy 1.82 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole head with some full leaves → florets | 39% | 13–64% | Leaves, leaf stalks, core and trimmings | 497 |
| Whole head, base of leaf stalks only → florets | 55% | 45–63% | Core and base of leaf stalks | 498 |
| Fully trimmed head → florets | 92% | 83–100% | Outer leaf stems and core | 499 |
How much leaf comes on the head decides the yield: anywhere from under 40% to over 90%. Weigh one case from your supplier rather than trusting a single figure.
Prep notes
Take the leaves off, cut out the core in a cone from underneath, then break the head into florets with your fingers rather than slicing through the top, which leaves crumbs that cannot be served.
What the yield does to the cost
Fresh cauliflower, case of 6–8 at £14.99 (JJ Foodservice, 10 Oct 2026), assuming 7 heads of about 700 g as delivered, with the base of the leaf stalks on, is £3.06 a kilo as purchased. At 55% usable that is £5.56 per usable kilo.
Worked example: 150 g of florets for a portion of cauliflower cheese needs 273 g as purchased, costing 83p. Costed on the bought weight it would read 46p, so the costing would be 45% light: 38p a portion, or £37.54 over 100 portions.
| Usable cauliflower needed | Buy (as purchased) at 55% |
|---|---|
| 1 kg | 1.82 kg |
| 5 kg | 9.09 kg |
| 10 kg | 18.18 kg |
Use 55% in the yield calculator →
Typical uses
Cauliflower cheese for a carvery or Sunday lunch, roasted steaks, soup, curry and pickles.
Storage and the trim
Keep in the fridge with the leaves on until you prep, which protects the curd; about a week. Brown spots can be shaved off the surface. Inner leaves and the core roast well with oil and salt, or go into the soup pot; the outer leaves go to stock.
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 497, 498, 499 (US samples of whole cauliflower heads). Prices as stated, read on 10 Oct 2026. Your own case is the real number: weigh it in the yield calculator.
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