Do you have a lot of cauliflower from your garden or got lots from a great sale? Here’s how to freeze them for another day.
Wash off cauliflower before cutting into small pieces to rinse off any dirt.
While you are chopping the cauliflower, boil water in a large pot. This will be used to blanch the cauliflower. The blanching process for cauliflower only takes three minutes but it will help retain minerals and nutrients in the vegetable as well as stop the enzyme that destroys the flavor once its frozen. Basically it seals in its flavor and freshness longer than if you didn’t blanch them.
Once the water is rapidly boiling, add the chopped cauliflower to the pot.
Cook for no more than three minutes. Remove from heat.
Strain the cauliflower then set into a bowl of cold or ice water to stop the cooking process.
Once cooled, pat the cauliflower dry then place portion sizes into plastic freezer bags. Label with the ingredients and date. Remove any excess air in the bag.
Frozen cauliflower will last up to 9 months in the freezer. Use as you would any other frozen vegetable.
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