From washing to consumption

Freeze only crisp, fresh florets

If a cauliflower is left lying around for longer, it begins to wither, loses vitamins, its bite and finally 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 give you information 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 stalk.
3. Cut the cauliflower head into pieces. The size of the florets should be based on later use.
4. Wash the pieces thoroughly with water.

Blanching ensures quality

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

• Blanch for 3 to 4 minutes in boiling water
• an added splash of lemon juice will keep the color
• Rinse the blanched florets in ice water
• Drain the cooled cauliflower on paper towels

A useful intermediate step: pre-freezing

Such pre-freezing has proven itself so that the frosty cauliflower florets do not unite into a single lump. To do this, the florets are spread out on a flat tray with a little space between them and placed in the freezer for about 30 minutes. During this time, a layer of ice forms around each rose, which prevents them from sticking together later.

Pack in freezer containers and freeze

The pre-frozen florets belong in a freezer bag or freezer can, in which they can be stored safely for a long time. Before the freezer bag is tightly closed, the air should be pushed out with the palm of your hand. If you have a vacuum sealer, you can use it to suck out the air and at the same time seal the bag.

durability

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

Process in the frozen state

When cauliflower is thawed, it has a mushy consistency, which makes it difficult to process. That is why frozen cauliflower is put in the saucepan or Given pan. Frozen cauliflower can be cooked in the microwave as a side dish. The whole process takes about 5 minutes.

Conclusion for quick readers

• Cauliflower and frost: Flawless cauliflower from your own harvest or from the supermarket can be frozen well
• Signs of freshness: Green, crisp leaves and white and firm florets
• Preparation: Remove the greens and the stalk and cut the cauliflower into florets or finer
• Washing: Thoroughly clean the florets with water and then drain them on kitchen paper
• TIP: Put cauliflower from the garden in salted water for 30 minutes; hidden animals are washed out
• Pre-freezing: distribute on tray; put in the chest for half an hour; Pieces won't stick together later
• Packing: Put the pre-frozen pieces in the freezer box or freezer bag; Squeeze out air, close tightly and freeze
• Shelf life: Frozen cauliflower can be stored for 12 months
• Thawing: Thawed cauliflower becomes mushy, so put it in the boiling food while it is frozen
• Cauliflower as a side dish: Put frozen in the microwave and cook in about 5 minutes