How to freeze cauliflower
This guide provides a straightforward method to freeze cauliflower, ensuring its freshness and flavor are well-preserved.
Equipment
- Large pot
- bowl
- Kitchen Towel
- baking sheet
- Freezer-safe bags or containers
- Permanent marker for labeling
Ingredients
- Fresh Cauliflower
Instructions
- Select a firm, fresh cauliflower head with tightly packed, vibrant florets. Avoid any with spots, blemishes, or loose florets.
- Wash your cauliflower thoroughly under cold water. Pat it dry, remove the leaves, and cut it into evenly-sized florets.
- Blanch the cauliflower. Bring a large pot of water to a boil. Add the cauliflower florets and boil for about 3 minutes. Then, transfer the florets to a bowl of ice water for another 3 minutes.
- After the ice bath, drain the florets well and pat them dry with a clean kitchen towel.
- Lay the dried cauliflower florets on a baking sheet lined with parchment paper in a single layer. Freeze them until fully frozen (about 1-2 hours).
- Transfer the frozen florets into freezer-safe bags or containers. Press out as much air as possible before sealing.
- Label and date your bags or containers. Your frozen cauliflower is best used within 6 to 8 months for optimum quality.