Having frozen cauliflower on hand all year round can be very useful in preparing soups and timbales. You just have to pay attention to freezing the vegetable when it is at its peak of ripeness, in order to preserve its flavor and nutrients. Place the flowers in freezer bags and freeze them. Read on to learn more.
Steps
Part 1 of 3: Prepare the Cauliflower
Step 1. Choose some fresh cauliflower
Take the new one, fresh at its peak of ripeness. The flowers must be compact and white. Avoid vegetables with black spots or soft pieces. When you defrost a cauliflower that has been frozen too "ripe" it will not be good in flavor or texture.
- You can pick cauliflower from your own garden or buy it at a farmer's market if you want to be sure of its freshness.
- Do not freeze very large heads or those that have been stored at room temperature for some time.
Step 2. Wash it
Use cold running water to get rid of any dirt, insects and pesticides that may have remained between the very compact flower stalks. If the cauliflower comes from your garden, submerge it in a bowl of warm water to make sure you wash any crevices and crevices. Check carefully because spiders like to hide in the flowers.
Step 3. Remove the green leaves and discard them
You need to freeze only the white inflorescences.
Step 4. Cut the vegetable
Use a sharp knife and wipe off all dark spots. Cut the stalks into 2.5 cm pieces to freeze them evenly. You can also use your hands to separate them.
- You can cut the cauliflower into small or large pieces, depending on your preference.
- Think in advance what you will want to cook with the frozen cauliflower before cutting it. If you plan on adding it to soups, it doesn't matter if the pieces are even, as they will be mashed into a puree. If, on the other hand, you want to prepare gratinated cauliflower as a side dish, then you must also evaluate the aesthetics and presentation of the dish.
Step 5. Soak the vegetables in brine
If you are concerned that the flower stalks contain insects, a fairly common problem with fresh vegetables, you can take extra precautions and wash them in a salty mixture. Fill a large bowl with 4 liters of tap water and add 4 tablespoons of salt. Soak the cauliflower for 30 minutes, all the bugs present will come to the surface. Discard the brine and rinse the vegetable again.
Part 2 of 3: Bleaching the Cauliflower
Step 1. Boil a large pot of water
Blanching vegetables is a process that kills the enzymes that cause the vegetables to spoil, causing them to lose color and flavor. To blanch the cauliflower, prepare enough water to submerge it and bring it to a boil in a large pot.
If you neglect this step before moving on to freezing, chances are you'll end up with a mushy, dark and unappetizing vegetable once thawed. The effort is worth making
Step 2. Prepare a "bath" of water and ice
While the pot of water heats up, put the water and ice cubes in a bowl; make sure the container is large enough to accommodate the cauliflower. You will need to transfer the vegetable to ice water immediately after blanching it to stop cooking.
Step 3. Put the cauliflower in the boiling water
Cook for 3 minutes, long enough to kill the enzymes that spoil the vegetable over time. If you have to blanch a considerable amount of vegetables and can't get them all in the pot, work in batches.
Step 4. Transfer the cauliflower to the ice water bath
Use the slotted spoon to remove it from the boiling pot and dip it in ice to stop cooking. After another 3 minutes, drain the vegetables which are now ready to be frozen.
Part 3 of 3: Freezing the Cauliflower
Step 1. Divide it into containers suitable for freezing
Bags are the best solution, but you can also use plastic containers; for convenience, create single portions, so it will be more convenient to use cauliflower in the future. For example, if you know you will be adding vegetables to a soup for; in this way you will only have to defrost one container.
- If you decide to use the bags remember to let out as much air as possible before sealing them. This way the vegetables can be stored for a longer period of time. You can also use a straw to suck out the excess air, press the bag and remove the straw.
- A vacuum sealer is great for storing large quantities of food.
Step 2. Freeze the cauliflower
Label each container and place them in the freezer. They will keep for several months.
Step 3. Reheat the vegetables when you are ready to consume them
You should heat it for about 90 seconds, as it was blanched before freezing. Simply put the frozen pieces in boiling water or in a steamer. They are now ready to be incorporated into your favorite recipe. Here are some ideas:
- Cauliflower soup
- Grated cauliflower
- Curry cauliflower
Advice
- Use only fresh vegetables. Cauliflower can be frozen while it is still warm, but if you want to avoid ice crystals, wait for it to cool completely. Also, let it dry well, so it will be even tastier and crunchy. Avoid freezing it when it's still wet.
- You do not have to defrost it before using it to prepare dishes: sauté it in a pan, or heat it in the microwave, in boiling water or in broth.
Warnings
- Cut the vegetables on a different cutting board than the one you use for raw meat.
- Use frozen vegetables within 9 months so they don't lose flavor and nutrients.
- Be very careful when steaming. Always wear gloves as you lift the lid off the pot and use the steamer basket. Don't put your face near the steaming pot!
- Do not microwave the vegetables.
