Freeze Cauliflower

Take a cauliflower from garden to freezer in minutes with water blanching.

Steps

 * 1) Wash cauliflower throughly by submerging in warm water. Watch carefully, as spiders like to hide in between the flowers.
 * 2) Rinse to remove any dirt, bugs or pesticides.
 * 3) Remove all leaves.
 * 4) Cut into florettes about 1 inch across.
 * 5) Fill a large soup pot with enough water to cover the cauliflower. Add 1 teaspoon of salt.  Cover with a lid and bring water to a vigorous boil over high heat.
 * 6) Add the cauliflower all at once. Replace lid on pot.
 * 7) Return water to boil. After water resumes boiling, boil for 3 minutes.
 * 8) Remove with slotted spoon, drain the pieces of excess water.
 * 9) Immediately cool by either placing under cold, running water or plunging into ice water.
 * 10) Drain in spaghetti strainer until dry. Shake strainer occasionally to remove water.
 * 11) Freeze in plastic freezer bags, pressing out excess air before sealing. Lay flat to freeze.
 * 12) Place in freezer bags for storage in freezer.

Tips

 * Use only the freshest veggies for the best product. Cauliflower can be frozen while still warm but if you don't like ice crystals, let your cauliflower cool first. The cauliflower will be tastier and crisper if dry before freezing; avoid freezing them wet.
 * They do not have to be defrosted prior to using. Add directly to stir fry or re-heat until warmed through in a small amount of broth or water, or in a microwave.

Warnings

 * Be careful when cooking with steam. Wear a cooking glove when removing pot lids and lowering and removing the steamer basket. Do not put your face directly over a steaming pot.
 * Cut vegetables on separate cutting boards that are not used for raw meat.
 * Do not blanch in a microwave.
 * Use within 9 months for best taste and nutritional value.

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