How To Freeze Cauliflower
Want to freeze fresh cauliflower? It’s easy! I’ll show you how to freeze cauliflower so that you can instantly use the florets in cooking (and save time).
Cauliflower is an incredibly versatile vegetable and is a staple ingredient in healthy (and low-carb) recipes. Plus, it’s a superfood loaded with Vitamin C, Vitamin B-6, antioxidants, and fiber. I personally love how the flavor and texture transforms when cooked in different ways, from simply roasting cauliflower with spices or blending it into cauliflower rice.
But if you have a head of cauliflower, either fresh from your garden or sitting in your fridge, you can easily freeze it for future use. I’ll walk you through the process step-by-step.
How to Freeze Cauliflower
Want to see how I freeze zucchini? Watch the video below!
Here’s the step-by-step process for freezing it:
- Prep the cauliflower by washing the head and removing and dirt or debris.
- Cut the head of cauliflower in half, then into quarters. Remove the florets from the core and break them apart by hand or cut into smaller pieces with your knife.
- Begin the blanching process by bringing a large pot of water to a boil and then adding the cauliflower. Blanch for just 1-2 minutes.
- Create an ice bath by adding water and ice into a large bowl. Scoop the cauliflower from the pot with a skimmer and transfer it into the ice bath. Let it chill for about 2 minutes.
- Drain the cauliflower and pat the florets dry to remove any extra moisture.
- Pre-freeze the florets by spreading the cauliflower in a single layer on a baking sheet. Freeze for 1-2 hours.
- Toss the frozen cauliflower into freezer bags and store it for several months! I like to use these reusable silicone bags for storage.
Is Blanching Necessary?
It’s not necessary, but it’s recommended. Blanching not only ensure you’ve killed any lurking bacteria, but it also preserves the quality and flavor. This is particularly important if you plan to freeze longer than a month or two.
How to Use Frozen Cauliflower
Frozen cauliflower makes recipes a breeze, because it doesn’t need to cook for very long. The blanching process makes the frozen cauliflower softer than raw cauliflower (once it’s thawed), but remember that it’s still not cooked through. Just quickly saute, boil or steam it and you’re good to go!
Even better – toss it into a smoothie! Frozen cauliflower is perfect for smoothies. It’s a sneaky vegetable that’s virtually undetectable and adds a bit of creaminess to your favorite smoothie.
More Cauliflower Recipes and Ideas
- Cauliflower Fried Rice
- Roasted Cauliflower Hummus
- Mashed Cauliflower with Garlic and Herbs
- Za’atar Roasted Cauliflower
- Cauliflower Rice Tabbouleh
And if you’ve got heaps of zucchini, remember that you can freeze zucchini too!
How To Freeze Cauliflower
- 1 head of cauliflower
- 1 large pot boiling water
- 1 large bowl ice water
- Wash the cauliflower and cut it in half, then quarters. Remove the florets and cut them into smaller pieces (if necessary).
- Begin the blanching process. Bring a large pot of water to boil and add the cauliflower. Let it simmer for about 1-2 minutes then remove from the pot using a slotted spoon or skimmer.
- Transfer the cauliflower immediately to a bowl of ice water to stop the cooking process and let it chill for about 2 minutes.
- Drain the cauliflower and gently pat the florets dry to remove any extra moisture.
- Spread the cauliflower across a baking sheet and freeze for 1-2 hours.
- Transfer the frozen cauliflower to freezer bags or containers and freeze for several months.
- The stand up Stasher Bags (silicone storage bags) are my favorite for storing frozen cauliflower as you can fit more in them than the regular sandwich bags.