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.
How much to buy
As-purchased (AP) weight = the edible weight you need (EP) ÷ the yield. At 55%:
| Usable weight needed | Buy (as purchased) |
|---|---|
| 1 kg | 1.82 kg |
| 5 kg | 9.09 kg |
| 10 kg | 18.18 kg |
Cost works the same way: usable cost per kilo = the price per kilo you pay ÷ 0.55. At £1.00 a kilo as purchased, usable cauliflower cost £1.82 a kilo.
Use 55% in the yield calculator →
Where the numbers come from
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. These are averages from US samples of whole cauliflower heads, weighed before and after each stage of prep. Varieties, sizes, UK grading and your own knife work all move the number, which is why every row shows the range as well as the average.
Use these figures to plan and to sense-check. To cost a dish properly, weigh your own: weigh a case as it arrives, prep it the way you do in service, weigh what is usable, and put both weights into the yield calculator.
All ingredient yields · Yield calculator · How to work out yield percentage