VIDEO: Blanching and Freezing Cauliflower

Simply blanch fresh cauliflower

If you want to freeze cauliflower, blanch the cauliflower first. This has the advantage that the cauliflower is then used Freeze not so many nutrient loses, which is what happens when you freeze it raw.

1. Bring approx. 500 g cauliflower initially 2500 ml water in a large saucepan for cooking.
2. In the meantime, you can divide the cauliflower into small individual florets. The florets should be about the same size so that they have to be blanched for the same length of time later.
3. When the water boils, you can also add a dash of lemon juice to the water. This is to prevent the cauliflower from turning brown when blanched.
4. Now place the cauliflower florets in the boiling water and then blanch them for approx. 2-4 minutes.


Blanching - properly preparing vegetables for freezing

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5. Then you can take a slotted spoon and then briefly add the individual florets to the ice water to keep the natural color of the cauliflower.

Freeze the blanched cauliflower

After you've blanched the cauliflower, you can freeze it.

1. To do this, first take the cooled cauliflower out of the ice water and then pat it dry with kitchen paper.
2. Now put the cauliflower in a zip bag or in a lockable box and then put it in a chest of drawers.
3. If you then need the frozen cauliflower for cooking, you should prepare it frozen. This prevents the cauliflower from lying in the defrost water and the cauliflower from becoming spongy.