Blanching cauliflower will make you like it more.If you want cauliflower to be just tender, boil them or steam them.They should be put in a bowl of ice water.The cauliflower will have a bright white color if it is chilled.Store blanched cauliflower in the freezer or fridge for future use.
Step 1: The cauliflower should be cut into 1 in florets.
When the water comes to a boil, rinse your cauliflower.Cut the florets with a sharp knife.The cauliflower will blanche in a uniform way if you cut even pieces.
Step 2: The pot of water needs to be boiled.
Put the large pot of water on the stove.Turn the burner to high when you put the lid on the pot.Before you add cauliflower, make sure the water comes to a vigorous boil.Ensure that whatever pot you use is large enough to comfortably hold as much cauliflower as you like since the cauliflower will float to the top of the water.The pot should be filled with 1/3 of the water.
Step 3: The cauliflower needs to be boiled for 3 minutes.
Remove the lid from the pot and add cauliflower.As cauliflower cooks, remove the lid from the pot.The cauliflower will not be completely soft.After it's boiled for 3 minutes, it should become tender.
Step 4: The cauliflower can be drained through a strainer.
Put cauliflower in the sink.When the burner is turned off, pour the cauliflower through the strainer.Lift the pot of water with care.
Step 5: There is an ice bath.
About 1/3 of the way up the sides, fill a large bowl with ice and pour in cold water.The cauliflower will need more space at the top of the bowl.
Step 6: The cauliflower should be put in the ice bath.
The cauliflower can be transferred to the ice water with a spoon.Put the cauliflower in the ice water and chill it for 3 minutes.The cauliflower won't cook if it's put in the ice bath.
Step 7: The cauliflower should be placed in a strainer to drain.
Remove the cauliflower from the ice water and place it in a mesh strainer.The water should leave the cauliflower.You can use the cauliflower or dry it.
Step 8: A steamer basket should be placed in a pot of water.
Pour the water from the steamer basket into the pot.The pan should be put on the lid.The steamer basket should be above the water.The basket shouldn't touch the water.
Step 9: Bring the water to a boil.
The water should begin to boil when the burner is turned high.As you wait for the water to heat, rinse cauliflower as you please.Use a sharp knife to cut the cauliflower.You may need to steam cauliflower in batches.
Step 10: Place the cauliflower in the basket and steam it for 4 1/2 minutes.
Lift the lid from the pot and place cauliflower in the steamer basket.Set a timer for 4 1/2 minutes and put the lid back on the pot.
Step 11: Put ice water in a bowl.
Place ice in a large bowl while the cauliflower steams.The cold water should come about 1/3 of the way up the sides.There is no set amount of ice water per pound of cauliflower, but you need to use enough to completely submerge the cauliflower.
Step 12: The cauliflower should be transferred to the ice bath.
The burner should be turned off after cauliflower has steamed.Lift the steamer basket out of the pot.The cauliflower should be put into the ice water and left to chill completely.The cauliflower won't cook anymore if the ice water stops it.When lifting the steamer basket out of the pot, be careful.
Step 13: The cauliflower is blanched.
Lift the cauliflower out of the ice water with a spoon.Excess water drips out of the cauliflower if it is placed in a fine mesh strainer.You can use or store blanched cauliflower.
Step 14: You should dry cauliflower before storing it.
Place paper towels on a plate or baking sheet to transfer cauliflower.The paper towels should be used to dry the florets.The cauliflower could be spoiled if the paper towels absorb excess water.
Step 15: blanched cauliflower for up to 5 days.
Transfer the cauliflower to a container.The cauliflower can be put in the refrigerator for up to 5 days.
Step 16: The cauliflower can be frozen for up to 6 months.
The blanched cauliflower can be spread on a rimmed baking sheet.Place the cauliflower in the freezer.This should take about an hour.You can freeze cauliflower for up to 6 months.The cauliflower should be labeled and date.If you want to use the cauliflower frozen, roast them directly from the freezer, add the frozen cauliflower to soups, or boil it and mash it.
Step 17: The cauliflower is blanched.
The cauliflower should be placed on a rimmed baking sheet.The cauliflower can be tossed with a few spoon-fulls of vegetable or olive oil and salt and pepper.The cauliflower should be baked in the oven for 30 minutes.Once it's cooked, the roasted cauliflower should become very tender.Use your favorite spices or herbs.
Step 18: blanched cauliflower to make soup
Add blanched cauliflower to the pot after you cook your onions, garlic, or shallots.The vegetables should be covered with vegetable or half-and-half.If you want to puree the ingredients, use an immersion blender.Spices, herbs, or fragrant cheese can be used in the soup.