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If you dislike mushy, overcooked cauliflower, try blanching it. Decide if you want to boil or steam cauliflower florets until they're just tender. Then immediately submerge them in a bowl of ice water. Chilling the cauliflower will stop the cauliflower from cooking further and will lock in their bright white color. Use the blanched cauliflower immediately or store it in the fridge or freezer for future use.
Things You Should Know
- Cut the cauliflower into 1 in (2.5 cm) pieces. Then, bring a large pot of water to a boil and boil the cauliflower for 1 to 3 minutes.
- Pour the cauliflower through a strainer and transfer the veggies to a bowl of ice and cold water. Let the cauliflower soak for 3 minutes.
- Then, drain the cauliflower through the strainer. Cook with your veggies or dry them off before storing them in the fridge or freezer.
Steps
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Cut the cauliflower into 1 in (2.5 cm) florets. While the water comes to a boil, rinse your fresh cauliflower. Take a sharp knife and cut evenly-sized florets. Cutting even pieces will ensure that the cauliflower blanches in a uniform way. [1] X Research source
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Bring a large pot of water to boil. Fill a large pot about 3/4 full of water and set it on the stove. Put the lid on the pot and turn the burner to high. The water should come to a vigorous boil before you add the cauliflower. [2] X Research source
- Since the cauliflower will float to the top of the water, ensure that whatever pot you use is large enough to comfortably hold as much cauliflower as you like. Then fill the pot 3/4 full of water.
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Boil the cauliflower florets for 1 to 3 minutes. Carefully lift off the lid from the pot and add the cauliflower florets. Leave the lid off of the pot as the cauliflower cooks. [3] X Research source- Keep in mind that the cauliflower will not become completely soft. It should just become a little tender after it's boiled for 3 minutes.
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Drain the cauliflower through a strainer. Set a strainer or cauliflower in a sink. Turn off the burner and pour the cauliflower through the strainer so the hot water drains.
- Use caution when you lift the pot of hot water. [4] X Research source
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Make an ice bath. Fill a large bowl with ice and pour in enough cold water to come about 3/4 of the way up the sides. You'll need the extra space at the top of the bowl to allow for the cauliflower. [5] X Research source
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Put the cauliflower in the ice bath for 3 minutes. Use a slotted spoon to transfer the cauliflower to the ice water. Push down on the cauliflower so it's submerged in the ice water and chill it for 3 minutes. [6] X Research source
- Putting the cauliflower in the ice bath stops the florets from cooking.
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Place the blanched cauliflower in a strainer to drain. Lift the cauliflower out of the ice water and put it in a fine mesh strainer. The water should drain from the cauliflower. Use the cauliflower or dry it before you store it. [7] X Research source
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Place a steamer basket in a pot with 1 in (2.5 cm) of water. Set an expandable metal steamer basket into a pot and pour the water down the side of the pot. Put the lid on the pan. [8] X Research source
- The steamer basket should be about 1 in (2.5 cm) above the water. Ensure that the basket doesn't touch the water.
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Trim the cauliflower and bring the water to a boil. Turn the burner to high so the water begins to boil. While you're waiting for the water to heat, rinse as much cauliflower as you'd like to blanch. Use a sharp knife to trim the cauliflower into 1 in (2.5 cm) florets. [9] X Research source
- If you'd like to blanch a few heads of cauliflower, you may need to steam them in batches.
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Add the cauliflower to the basket and steam it for 4 1/2 minutes. Once the water boils, lift up the lid from the pot and place the cauliflower florets in the steamer basket. Put the lid back on the pot and set a timer for 4 1/2 minutes. [10] X Research source
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Fill a bowl with ice water. While the cauliflower steams, fill a large bowl with ice. Pour enough cold water into the bowl to come about 3/4 of the way up the sides. [11] X Research source
- While there's no set amount of ice water per pound of cauliflower, you do need to use enough ice water so that the cauliflower can be completely submerged.
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Transfer the cauliflower to the ice bath and chill it for 4 1/2 minutes. After the cauliflower has steamed, turn off the burner. Carefully lift the steamer basket up and out of the pot. Put the cauliflower into the ice water so the florets are covered and leave them to chill completely. [12] X Research source
- The ice water will stop the cauliflower from cooking further.
- Use caution when you lift the hot steamer basket out of the pot.
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Drain the blanched cauliflower. Use a slotted spoon to lift the cold cauliflower out of the ice water. Place it in a fine mesh strainer so excess water drips out of the cauliflower. Then you can use or store the blanched cauliflower. [13] X Research source
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Dry the blanched cauliflower before you store it. Lay paper towels on a plate or baking sheet and transfer the drained cauliflower florets onto it. Use the paper towels to pat the florets completely dry.
- The paper towels will absorb excess moisture that could cause the cauliflower to spoil.
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Refrigerate blanched cauliflower for up to 3 to 5 days. Transfer the cooled cauliflower to a shallow airtight storage container. Put the container in the refrigerator and chill the cauliflower for up to 3 to 5 days.
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Freeze the blanched cauliflower for up to 6 months. Spread the blanched cauliflower in a single layer on a rimmed baking sheet. Place the sheet in the freezer and leave the cauliflower to freeze completely. This should take about 1 hour. Transfer the frozen cauliflower to airtight containers and freeze them for up to 6 months. [14] X Research source
- Remember to label and date the containers of cauliflower.
- To use the frozen cauliflower, roast them directly from the freezer, add the frozen florets to soups, or boil the cauliflower and mash it until it's smooth.
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Roast the blanched cauliflower. Arrange the cauliflower on a rimmed baking sheet so the florets are in a single layer. Toss the cauliflower with a few spoon-fulls of vegetable or olive oil and salt and pepper according to your taste. Bake the cauliflower in a 425 °F (218 °C) oven for 30 minutes. [15] X Research source
- The roasted cauliflower should become browned and very tender once it's finished cooking.
- Use your favorite spices or herbs such as Italian seasoning, za'atar, or curry.
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Puree blanched cauliflower to make soup. Sauté your onions, garlic, or shallots in a little butter and add blanched cauliflower to the pot. Cover the vegetables with vegetable broth, chicken broth, or half-and-half. Then use an immersion blender to puree the ingredients until they're smooth. [16] X Research source
- Season the soup with spices, herbs, or fragrant cheese such as Parmesan or Stilton.
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Community Q&A
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QuestionHow do I retain the white color?Community AnswerBy soaking it in an ice bath, as shown.
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QuestionWhat does it mean if the cauliflower turns brown after blanching?Community AnswerIt turns brown when you cut it or blanch it because of oxidization. It is normal, and as long as it is fresh and kept clean, it doesn't matter. If you think it looks unappetizing, covering it with a marinade might help.
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QuestionDoes lemon juice in the boiling water help the cauliflower keep its color?Community AnswerSome people believe that adding 1 to 2 tablespoons (15 to 30 ml) of lemon juice or vinegar will help it keep its color. It's probably more important to put the hot cauliflower immediately into the ice bath to stop it from overcooking.
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Tips
- If you plan on using the blanched cauliflower immediately, you can season it before you boil or steam it. Avoid seasoning cauliflower that you plan on freezing.Thanks
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Warnings
- Avoid blanching cauliflower in the microwave since it's ineffective at stopping enzymes from breaking down the vegetable.Thanks
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Things You'll Need
Boiling
- Knife and cutting board
- Large pot with lid
- Strainer or colander
- Slotted spoon
- Timer
Steaming
- Knife and cutting board
- Expandable steamer basket
- Pot with lid
- Bowl
- Fine mesh strainer
- Slotted spoon
- Timer
Using or Storing Blanched Cauliflower
- Rimmed baking sheet
- Airtight storage containers
- Immersion blender
- Pot
References
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ https://www.healwithfood.org/freezing-fresh/blanching-and-freezing-cauliflower.php
- ↑ http://blogs.kcrw.com/goodfood/2014/02/recipe-perfect-roasted-cauliflower/
- ↑ https://www.epicurious.com/recipes/food/views/cream-of-cauliflower-and-stilton-soup-1241
About This Article
Article Summary
X
To blanch cauliflower, first bring a large pot of water to a boil and fill a bowl with water and ice. Cut the cauliflower up into florets, then add the florets to the boiling water. Let the florets cook for 3 minutes. Drain the florets in a colander and immediately transfer them to the bowl of ice water so they stop cooking. Finally, drain the cauliflower in the colander and dry the florets with a dish owel. You can store your blanched cauliflower in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. To learn how to blanch cauliflower by steaming it instead of boiling it, scroll down!
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Reader Success Stories
- "I looked up the fundamentals (how to blanch cauliflower) after I did my experiment of an Indian stir-fry. This was helpful. Next time I'll boil it only 3 minutes, plus have an ice bath ready, unless I'm exactly at the point when the cauliflower goes into the main pot. Thanks too for the reminder to not include salt - I can have better control over salt by adding it only to the main dish." ..." more
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"I looked up the fundamentals (how to blanch cauliflower) after I did my experiment of an Indian stir-fry. This was helpful. Next time I'll boil it only 3 minutes, plus have an ice bath ready, unless I'm exactly at the point when the cauliflower goes into the main pot. Thanks too for the reminder to not include salt - I can have better control over salt by adding it only to the main dish."
..."
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"It's a very reliable technique for blanching cauliflower described well. The method, especially images, is very useful. Thanks for posting."
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"I didn't know how long to blanch cauliflower. This told me how long and how to cool it off when it comes out of the boiling water."
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"Blanching cauliflower is new to me, and your steps are very detailed and made it easy. I will definitely be doing this again!"
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"I've blanched veggies before, but not cauliflower. Might not have done it correctly without these instructions."
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