Remove the leaves and any excess stem. Wash both sides well under running water.
Check the size of your pot to make sure you can add the whole head of cauliflower. Add enough water to cover the cauliflower.
Add the salt and vinegar to the water, cover with a lid, and bring to a boil (covering makes it boil faster).
Add the cauliflower to the boiling water, cover with a lid and boil for 4 minutes. Reduce the time if you're going to cook the cauliflower with heat later.
Once the 4 minutes are up, drain the water away and let it cool on a cutting board. Use your hands to break apart the florets.
Story Behind this Recipe
If you don't prep your cauliflower immediately after buying it, it'll develop a terrible color. So let's boil it while it's still fresh. If you cut it apart with a knife and then boil it, you'll get these small bumps and it'll make for a terrible shape. So boil the entire head, and then break apart the florets with your hands.
I add the vinegar to keep it a nice color when boiling. If you don't have vinegar, you can substitute it with a small amount of wheat flour or lemon juice. Depending on the flavor of the cooking you're going to do after boiling it, it might be a good idea to break it up and use it in different ways.