60%
Cauliflower yields 60%
You buy cauliflower by its whole weight, but you only plate 60% of it. That 40% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Florets-only means the stalks and core leave as loss — unless they go into a stock or a slaw.
Say your invoice shows $3.00 per head of cauliflower (an example AP price).
At 60% yield, your real cost is $5.00 per head EP — because $3.00 ÷ 0.60 = $5.00.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion