Preparation:
Break or cut into florets about 1 to 1 1/2 inches across. Soak in salted water (1 tablespoon salt to 1 quart water) for about 30 minutes to drive out insects and worms. Wash and drain.
Blanching Time:
Blanch in boiling water. Boil for 3 minutes. Cool immediately and drain well.
Pack:
Leave 1/2 inch of headspace.
Yield:
2 medium heads of cauliflower = approximately 3 pints frozen.
Vegetable Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Recipes Using Cauliflower:
Baked Cauliflower
Broccoli and Cauliflower Casserole
Cauliflower with Curry Sauce
Tangy Cauliflower
Cauliflower Casserole
Broccoli Garlic Cheese Casserole
Creamed Cauliflower with a Buttery Sauce
Fried Cauliflower
Cauliflower and Broccoli Salad
Cauliflower and Ham Skillet
Cream of Cauliflower Soup
Tangy Mustard-Sauced Cauliflower
Rice and Ham Salad
Dilled Vegetable Salad
Cauliflower Recipe Index
Side Dish Casseroles
