Cauliflower is related to broccoli and we’ll see them around the same times of the season.
Storage and Handling:
Store Cauliflower in a loosely closed, dry plastic bag for 3 to 5 days.
To prepare cauliflower, start by cutting/peeling away the leaves on the bottom of the head. Turn the head upside down and use a sharp knife to carefully cut/core out the thick stalk in the middle. Many of the florets will fall away; the rest can be pulled or cut away from the head. Cut the florets into about the same size pieces to ensure even cooking.
Cauliflower can be eaten raw with dip, added to a fresh salad, steamed, boiled, roasted, sautéed, baked into gratins, cooked into soups and stews and can be added to your favorite stir-fries.
Cauliflower freezes really well for a nice treat in the deep of winter.
- Rinse your cauliflower and cut into the size pieces you want to freeze.
- Bring a large pot of water to boil.
- Submerge as much broccoli as will fit in the pot, make sure all the cauliflower is covered by water.
- Blanch in boiling water for about 1 minute and then immediately transfer to an ice bath to stop the cooking and cool the cauliflower.
- Once the cauliflower is cool, allow it to drain out all the excess water. I like to spin it in my salad spinner. Fill freezer bags with your cauliflower; remove as much air as possible, seal and store in your freezer for up to a year.