The term whiten has two meanings and in this article we will cover both of them. In cooking, "bleaching" means partial cooking of vegetables followed by rapid cooling. This process destroys the bacteria and enzymes that degrade the vegetable and allows it to be frozen without losing its texture and flavor.
In gardening, a plant is bleached by partially shielding it from the sun's rays to prevent it from developing its color. In the case of cauliflower, this process gives the white edible part a more delicate and less concentrated flavor.
Steps
Part 1 of 2: In the Kitchen
Step 1. Wash the cauliflower
Rinse it under cold running water to remove all traces of soil and pesticides. Rub the vegetable with your fingers to make the operation more effective.
Step 2. Cut off the head of the cauliflower
Use a sharp knife to remove the leaves and the thickest part of the main stem. Divide the various cabbage flowers into 2.5 cm pieces so that the cooking process is as uniform as possible.
Step 3. Bring a pot of water to a boil
Fill it about 2/3 full, at least 4 liters of water should be needed for every half kilo of vegetables. Put the pot on the stove over high heat. While you wait for the water to boil, move on to the next point.
Using less water than recommended will cause the cauliflower to overcook as it will take longer to boil once the cold vegetables are added
Step 4. Prepare the ice water
Fill a large container or other pot with water and ice. It will serve to cool the cauliflower sharply; it should be below 16 ° C. Make sure the container is large so it doesn't overflow when you add the vegetables.
If you don't have ice, put the water in the freezer while the other pot is boiling on the stove
Step 5. Add the cauliflower to the boiling water and cover the pan
The lid is necessary to bring the water back to boil again as quickly as possible.
If you have a metal basket that fits into the pot, you can use it to quickly remove the cauliflower, or get a skimmer
Step 6. Consider whether to add salt or not
This is an optional step, but if you wish, add 4 teaspoons of salt to four liters of water. Salt enhances the flavor of the vegetable but is not recommended if you are blanching it to freeze it, as it degrades the cell membrane and makes the vegetables softer and less flavorful.
Step 7. Boil the cauliflower for 3 minutes
As soon as the water boils again, it starts counting the time. After three minutes, remove the vegetables from the water with a slotted spoon.
- The vegetable should be partially cooked but still hard. If it has become soft and mushy, it will not retain the flavor or nutrients for a long time.
- Alternatively, drain the vegetables in a colander or colander to remove the water. However, remember that this will prevent you from using the same water for later uses, such as blanching another batch of vegetables or cooking pasta.
Step 8. Immediately dip the cauliflower into ice water
This sudden cooling "seals" the flavor and nutrients in the vegetable and preserves its color.
Step 9. Dry the vegetables as soon as they are cold
When it is cold to the touch, remove it from the ice water and pat it dry with kitchen paper. An excess of water on the surface facilitates the rotting process and would form ice crystals on the vegetable once frozen. This step is therefore very important if you plan to store cauliflower for the long term.
Step 10. Freeze everything you don't intend to consume immediately
Once blanched, this vegetable is best stored in the freezer for up to 12 months. First freeze the various pieces well spaced on a baking sheet, so they do not form a single frozen mass and then transfer them to airtight containers for the freezer.
There is no need to leave an empty space in the containers since cauliflower does not expand with freezing
Step 11. Serve it blanched or finish cooking it later
While many people like it plain or lightly seasoned with salt, the crunchy texture of this vegetable lends itself well to being incorporated into salads. If you prefer a softer cauliflower, boil it for a few more minutes or add it to some preparation.
Thaw the cauliflower before cooking, unless you want to sauté it
Part 2 of 2: In Gardening
Step 1. Check if you need to blanch the cauliflower
If you are growing purple or green varieties, there is no need to protect them from light. Others, however, white in color such as the Snow Crown and the Early Snowball are "self-whitening". In these plants the leaves grow covering the whole edible head of the cauliflower and a manual bleaching is only necessary in case there are problems during cultivation.
Step 2. Begin the process when the cauliflower head is the size of a chicken egg
The edible part of the plant reaches this stage about 4 weeks after sowing. Check every 1-2 days as each variety ripens at a different rate. When you notice that it reaches the size of an egg or a diameter of 5-7.5cm then you can proceed to the next step.
Step 3. Bleach the plant when it is dry
It is best to do this when the climate is dry and hot, when there is sun and very little humidity. Excessive moisture on the cabbage could cause it to rot or a fungal infection.
Step 4. Gently fold the outer leaves over the head of the cauliflower
Take the larger, outer ones and use them to cover the edible part. Try to protect it from the sun as much as possible, especially from direct sunlight, but leave some space between the leaves to allow air to circulate and thus avoid the formation of humidity. Shape the leaves into a ball, like a bundle wrapping around the cabbage. Insert the end of each leaf under the diametrically opposite one, when possible, to keep them still.
- If you close them upright instead of in the shape of a ball, you allow the rain to stagnate between the leaves and the cauliflower causing the plant to rot.
- Don't worry if they break a bit in this process.
Step 5. Bind them in place loosely
Use soft twine, large rubber bands, or gardening tape. this way you protect the cauliflower as it grows, leaving it with enough space and at the same time the leaves won't open.
Avoid wire or other sharp / pointed materials as they could pierce the leaves
Step 6. Check the plant daily and make adjustments if necessary
Maybe you need to fix a few leaves that have fallen off, which is likely as the head of the cabbage grows. You also need to check slower developing plants to whiten them when they reach the correct size.
Step 7. Harvest the vegetables
Although the exact conditions for the harvest period depend on the variety of the cauliflower itself, as a general rule remember that the vegetable should be picked when it reaches 15 cm in diameter. Cut the stem below the outer leaves, trying not to dent the edible part. Soak it in salted water for 3 seconds to get rid of insects and store it in a closed container in the refrigerator.
The full development of a cauliflower varies from 4 to 21 days from when the edible head appears. The warmer the climate, the faster the growth
Advice
Although it is possible to bleach vegetables in steam instead of in water, be aware that it is not necessary for cauliflower. If you decide to use steam, keep it in a covered pot for 4 1/2 minutes instead of 3 minutes
Warnings
- A soft, fully cooked cauliflower is boiled, not blanched and therefore not suitable for freezing.
- It is not possible to bleach cauliflower in the microwave.
