Preserving The Harvest: Freezing Cauliflower For Use Year-Round

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Cauliflower is one of those veggies that I don't often think about with the exception of a few recipes.  So when I need it, I don't necessarily need a full head.  Not wanting anything to go to waste, I will either plan another cauliflower dish the same week or I will freeze the leftovers for use later.  Freezing cauliflower is super simple!

Whether I have a surplus of fresh cauliflower in summer or bits of extras throughout the year, I like to blanch and flash-freeze it for use in future recipes.  Once frozen it can be added to the freezer-safe zip loc bag that I already have going in the freezer, allowing me to remove as many or as few as I'd like each time I'm needing it for a recipe.

Related Post: Freezing Blueberries The Right Way

Freezing Cauliflower
Wash your cauliflower, checking for worms.  (see below)

this little guy is what you're looking for
Trim away any bits that are turning brown/black.

Cut as desired (I usually cut mine down into smaller florets).

To steam blanch: Bring a small amount of water to a boil in your steamer pan (I LOVE this one - it fits in any pan, folds up for easy storage and is inexpensive!)  Once water is boiling, add cauliflower to steamer, replace lid, and steam for 5 minutes.  Drain.

To boil blanche: Bring 2-4 cups water to boil in saucepan (depending on how much cauliflower you have to process).  Add the cauliflower, return to boil, cover, and boil 3 minutes.  Drain.

Prepare a baking sheet with freezer paper.  Place drained/dried cauliflower on freezer paper lined tray and place in freezer.  Freeze 1-2 hours (or more).

Related Post: Freezing Bell Peppers

Transfer frozen florets to a freezer-safe bag.  Remove as much air as possible, label, and store in freezer.

You can now pull what you need throughout the year and/or add frozen florets to the bag as you freeze them.

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