This post contains affiliate links and I will receive a small commission if you click on my link.
Cauliflower was all the rage the last couple of years, with veggie ‘wings’ taking over Pinterest. Intrigued, I made lots of these delicious bastards only to eat too many and feel sick. I know, genius move, right? While I had to get off the cauliflower train for a bit, I still love it!
This year, I’m doing something a little different. I’m buying all of the fresh, local veggies and freezing what I can’t possibly eat. This means I’ll be able to enjoy local veggies well into the winter months since such things just won’t exist. Freezing them is the best way to prolong your cauliflower’s life!
Step 1. Wash your cauliflower. Even if it’s organic (honestly, a word that doesn’t necessarily mean anything), even if it’s coming straight from the garden, you should still wash it. Just to get the dust and dirt off.
Step 2. Cut up into desired sizes. I cut mine into small to medium chunks, ripping off little ‘trees’.
Step 3. Put your cauliflower into a boiling pot of salted water and boil for about 3-5 minutes. Cauliflower will get lighter in colour when cooked and pay attention to the size of your cauliflower and how long it’s cooking for. We’re blanching the veggie, not cooking it fully. You don’t want squishy veggies when you open up the bag a few months from now!
Step 4. Place in a strainer to cool down, or in a bowl of cold water.
Step 5. Carefully place your cauliflower on a cookie sheet, making sure that they don’t touch one another.
Step 6. Freeze for about 2-5 hours! Honestly, I left mine in the freezer for a week because I forgot about it and they were completely fine. If you need the freezer space, freezing for a short amount of time will work.