How to Freeze Cauliflower for Winter

Cooking method

1. Step 1:

   

   How do you freeze cauliflower for winter? Use the freshest cauliflower for freezing. It should be free of dark spots and damage, with the leaves clinging tightly to the head. If you're torn between two heads that look the same, take the heavier one — it'll be juicier and tastier.

2. Step 2:

   

   Rinse the cauliflower under running water and remove all the leaves. With a sharp knife, break it into florets, cutting them away from the tough stalks. For convenience, keep the florets roughly the same size, depending on what you'll be using them for. For a puréed soup or a side dish you can make them larger; for casseroles and fillings, smaller.

3. Step 3:

   

   Small insects can hide in cauliflower. To wash them out, make a salt solution. In a deep container, dissolve salt in cold water at the rate of 1 tablespoon per 1 liter. Submerge the florets in the solution for 15–20 minutes. Any insects will float to the surface.

4. Step 4:

   

   Then rinse the cauliflower thoroughly under running water and leave it to drain in a colander.

5. Step 5:

   

   Pour water into a pot, set it over high heat, and bring it to a boil. While the water heats, prepare a large container of ice water. You can drop a few ice cubes in to keep it cold.

6. Step 6:

   

   When the water boils, lower the cauliflower florets into it and cook for 3 minutes.

7. Step 7:

   

   Then quickly remove them and transfer them to the ice water for about 3 minutes. You can also cool the cauliflower another way — for instance, by placing it on ice or running cold water over it. The key is to cool it fast. This heat treatment is called blanching: vegetables are first dipped in boiling water, then in very cold water. It keeps the cauliflower's color, flavor, and crunch. If you skip it, the cauliflower will darken and lose its flavor when frozen.

8. Step 8:

   

   Lay the cauliflower florets on a dry cotton towel. Leave them for 1–1.5 hours to drain off all the excess moisture.

9. Step 9:

   

   Divide the cauliflower among freezer bags or containers. Put it in the freezer on the freezing shelf and switch on the fast-freeze mode or the lowest temperature. If the temperature drops gradually, ice can form inside the packs and worsen the flavor after thawing. I set mine to -23°C, then a few hours later switch to a steady storage temperature of -19°C.