I love cauliflower very much, and in winter it costs a lot of money. And in the season I buy for a reasonable price - about 30 rubles. per kilogram. And sometimes I don’t buy it at all, if we have grown a lot of ours and we didn’t have time to “crumple” it all. My husband is a special lover of cauliflower, he can eat it every day.
So I decided to tackle the question of how I can save the cauliflower for a year in advance so that it remains tasty and not watery.
I have prepared a short video recipe for anyone interested, take a look:
A step-by-step recipe on how to prepare cauliflower for the winter with a photo:
I tried to just freeze by cutting raw cabbage into inflorescences, but in winter when you cook frozen cabbage, it always starts to darken... And it becomes kind of watery... I didn't really like that taste.
AND for the third year in a row I have frozen cauliflower in a certain way and it is this cabbage that I really like. It does not fade at all and does not become watery.
First, I wash the cabbage well, if there are any black dots, then it is better to cut them off.
I cut off the stalk and cut the cabbage into inflorescences. The inflorescences are small, I like it better.
If you are afraid of bugs, then you can pour cold water over the cabbage inflorescences for 30 minutes, then the bugs will "pop up" and you will already be sure that you have a pretty, clean cauliflower.
I pour water into a saucepan and put it on the fire, bring it to a boil. As the water boils, I add a generous pinch of salt.
I will blanch the cauliflower. I add cabbage to the water. I wait until the water boils again and from the moment it boils I cook for 3 minutes.
As time has passed, I shift the cabbage into ice water. You need to stop the cooking process. It is important.
You can simply put the cabbage in a saucepan, turn on cold water, and place the pan under the tap of water. As the cabbage becomes cold, turn off the tap and drain the water from the cabbage.
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The cabbage needs to be dried. I spread it out on a towel and dry it with paper towels. Very fast and convenient.
I put the cabbage in special freezer bags with a fastener. You can also use regular packages.
I put in each bag the amount of cabbage I need for one cooking. To immediately get it in winter and spend it all.
I do not close the clasp completely, I stick the tube there. A regular juice tube and suck out the air. Yes, yes, I suck it! So it turns out that cabbage is "kind of" in a vacuum without any special devices.
I put the cabbage in the freezer. This is exactly how I recommend freezing cauliflower for the winter. I think this is a great way, try it.
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More recipes for my preparations for the winter:
- The simplest preparation of mashed pepper
- Delicious salad for the winter without vinegar and sterilization
- Pickled tomatoes for the winter, like barrel
- Tomatoes for the winter in 5 minutes
- Harvesting eggplant for the winter
- Harvesting cucumbers for the winter
- Harvesting tomatoes for the winter
- Harvesting melon for the winter