"Cauliflower," wrote Mark Twain, "is nothing but cabbage with a college education." Cauliflower is a cool season vegetable in the cruciferous vegetable family, which includes cabbage, broccoli and collards. White cauliflower is the most familiar, but other varieties come in green and even purple. Cauliflower is high in vitamin C, potassium, fiber and other nutrients. According to Washington State University, freezing is the preferred way to preserve cauliflower. Other methods include pickling and dehydrating. Pressure canning is not recommended.
Things You'll Need
- Cutting Board
- Large pot
- Airtight containers or bags
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Choose cauliflower with compact snow-white heads and remove all leaves. Rinse under running water and cut into 1 1/2 inch pieces.
To remove any bugs, soak 30 minutes in a solution of 4 tbsp. salt per gallon of water. Rinse and drain.
Fill a large pot with water that contains 4 tbsp. of salt per gallon. Bring to a boil. Blanch cauliflower in boiling water for four minutes. Drain and cool immediately in ice water.
Drain completely, removing as much water as possible. Package in airtight containers or bags, leaving no extra space. Freeze for up to 18 months.