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Last week I purchased 2 large cauliflowers – and just didn’t realize how large they were until I started to use them up. To avoid wasting, I had to freeze some of the florets as I couldn’t possibly consume that huge amount of cauliflower before it started to rot.

Giving the cauliflower florets a quick blanching in boiling water before freezing them ensures that they will retain a good texture when you get around to cooking with them. This happens because you are removing bacteria and decreasing enzyme activity and therefore are able to preserve them for longer in the freezer. To make them suitable for freezing use the following method:

– Wash and dry the cauliflower well

– Cut up into large florets

– Bring a large pot of water to the boil and blanche them for 5 minutes

– Transfer to a bowl of cold water to stop the cooking process.

– Let them cool completely and transfer them to plastic freezer bags for storage (preferably labeling with the date)

Frozen blanched cauliflower will keep for up to a year in the freezer.


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