The following applies to cauliflower: a floret rarely comes alone. Fresh specimens are always available on the market as whole heads, and they are occasionally impressively large. The freezer is a helpful piece of equipment when it comes to not wasting a floret.

Cauliflower is best blanched briefly before freezing

Only freeze crispy fresh florets

If a cauliflower is left lying around for a longer period of time, it will begin to wilt, lose its vitamins, its bite and ultimately its snow-white appearance. This loss of quality is an exclusion criterion when it comes to freezing.

If you harvest cauliflower from your own bed between June and October, the way to the freezer is short. Cauliflower heads in the supermarket, on the other hand, are not delivered fresh every day. These characteristics tell you about their freshness:

  • Leaves are green and plump
  • the florets are white and firm
  • small spots are visible

preparation steps

  1. Remove any green leaves, by hand or with a knife.
  2. Then cut off the stunk.
  3. Cut the cauliflower head into pieces. The size of the florets should depend on their later use.
  4. Wash the pieces thoroughly with water.

tips

If you have harvested the cauliflower in the garden, small animals could still be hiding in it. Leave the florets in salt water for about 30 minutes to flush out those unwanted residents.

Blanching ensures quality

Blanch the cauliflower florets to preserve the vitamins, flavor and white hue.

  • Blanch in boiling water for 3 to 4 minutes
  • an added splash of lemon juice gives the colour
  • Rinse the blanched florets in ice water
  • Drain the cooled cauliflower on kitchen paper

A useful intermediate step: pre-freezing

To prevent the frosty cauliflower florets from forming a single lump, pre-freezing has proven its worth. To do this, the florets are spread out on a flat tray with a little spacing and placed in the freezer for about 30 minutes. During this time, a layer of ice forms around each rosette, which prevents it from sticking together later.

Pack into freezer containers and freeze

The pre-frozen florets belong in a freezer bag or freezer box, where they can be stored protected for a long time. Before the freezer bag is closed tightly, the air should be squeezed out with the palm of your hand. Anyone who owns a vacuum sealer can use it to suck out the air and seal the bag at the same time.

durability

The icy temperature in the chest extends the edibility of the cauliflower to a full 12 months.

Process when frozen

When cauliflower is thawed, it has a mushy consistency, making it difficult to process. For this reason, cauliflower is placed in the saucepan or pan in a frozen state. As an accompaniment, deep-frozen cauliflower can be cooked in the microwave. The whole process takes about 5 minutes.

Conclusion for fast readers

  • Cauliflower and frost: Perfect cauliflower from your own harvest or from the supermarket can be frozen well
  • Signs of freshness: Green, crunchy leaves and white, firm florets
  • Preparation: Remove the greens and stalks and chop the cauliflower into florets or finer
  • Washing: Thoroughly clean the florets with water and then drain on kitchen paper
  • TIP: Soak cauliflower from the garden in salted water for 30 minutes; hidden creatures are washed out
  • Pre-freeze: Spread on tray; put in the chest for half an hour; Pieces will not stick together later
  • Packing: Place pre-frozen pieces in freezer box or freezer bag; Squeeze out the air, seal tightly and freeze
  • Shelf Life: Frozen cauliflower has a shelf life of 12 months
  • Defrosting: Defrosted cauliflower becomes mushy, so add to cooking food while frozen
  • Cauliflower as a side dish: Place in the microwave from frozen and cook for about 5 minutes

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden