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.
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.
Blanch in boiling water. Boil for 3 minutes. Cool immediately and drain well.
Pack:
Leave 1/2 inch of headspace.
Leave 1/2 inch of headspace.
Yield:
2 medium heads of cauliflower = approximately 3 pints frozen.
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
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
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
