Cauliflower https://greenelly.com/, which has valuable nutritional properties, is very tasty. And it’s not for nothing that it is one of the main vegetables for preparing various dishes, including for dietary and healthy eating. In addition to containing a significant amount of proteins, fiber and mineral salts, it also contains vitamins A, D, E, B1, B2, PP, K and vitamin C, which we need in winter. Unfortunately, the season of this vegetable does not last very long. To be able to include cauliflower in your menu all year round, you can freeze it. How to do this correctly?
How to freeze cauliflower?
First you need to select suitable heads of cabbage. They should be strong, without significant defects or dark spots. Cabbage can be frozen in several ways, which I propose to consider.
Rinse the cabbage thoroughly, cut off the leaves and place in a pan of salted water for 20-30 minutes. This is necessary to get rid of small insects that may remain in the head of cabbage. Next, take out the cabbage, let the water drain a little and lay it on a towel to dry. Then you need to take this simple packaging bag
Place a head of cabbage in it, tie it and put it in the freezer.
Rinse the head of cabbage well, separate it into inflorescences, and dry on a towel. Place the inflorescences on a dish or tray so that they do not touch each other and place in the freezer. Once they are slightly frozen, you can transfer them to a container or plastic bag.
For this method, it is better to take a small or medium-sized head of cabbage. Remove the green leaves from the head of cabbage and cut it into inflorescences, if possible of the same size. Do not use rough stems. Place cabbage inflorescences in small quantities into boiling water and blanch for 3-4 minutes, no more.
To avoid darkening of the cabbage, you can add a little citric acid to the water.
Using a slotted spoon, catch the cabbage inflorescences and place them in a colander, allowing the water to drain. Then place on a towel, dry thoroughly and place into portions in bags or containers. Now you can put the cabbage in the freezer.
The shelf life of such cabbage is no more than a year.
The temperature in the freezer should be from -22 to -17 degrees.
Once cabbage has been thawed, it cannot be re-frozen, so before freezing it must be divided into the required portions.
Thanks to this simple preparation method, you can prepare delicious and healthy soups, omelettes, stews and other dishes with cauliflower all year long.