Hello, and welcome!
After my recent post about freezing cabbage leaves, I also decided to share here how I freeze cauliflower.
I love to make cauliflower soup (you can find my favorite recipe here) but sometimes either I get a larger cauliflower that I know I won't use up entirely before it starts deteriorating or I change my meal planning and I need to make sure nothing is wasted.
Just like with cabbages leaves, if you're planning to freeze the cauliflower for longer periods of time, blanching is the way to go. Otherwise, you can just cut and clean the cauliflower and freeze it as is. Since I rarely have huge amounts of cauliflower that need to be frozen, I usually skip the blanching.
No matter which method you choose, you first need to wash the cauliflower, and separate the florets or just cut them into smaller pieces. While most people associate the cauliflower only to the white florets, the leaves are just as edible, so you should use them too.
If you're blanching the cauliflower, place the leaves and the florets into boiling water for approximately 2 minutes, then remove them and quickly cool them (a bowl with iced water works just fine).
Dry all the bits and pieces the best you can, place them in freezer bags (switch to the reusable kind if you haven't yet, they are great), and freeze.
If you're not blanching the cauliflower, just skip the boiling water part. Clean and cut the cauliflower, wash it thoroughly, then dry and freeze.
Blanched cauliflower will hold in your freezer for several months. Non blanched cauliflower should be used up within a month or so from freezing (though I've gone a bit longer than that on occasion and it was still fine).
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