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.
Culinary Uses:
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.
Freezing Method:
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.