Preserving Cauliflower (summer/autumn)

Freezing Cauliflower (Summer/Autumn)

General preservation or storage guidance

Preparation About 30 minutes active, plus cooling and freezing

Compact cauliflower florets freeze well after a short salted-water blanch and rapid cooling; frozen florets are best used cooked.

Method

1. Choose a compact, white summer/autumn cauliflower. Remove the leaves and thick stalk, then divide the curd into florets about 2.5 cm (1 in) across.
2. If insects are present, soak the florets for 30 minutes in 4 tsp salt per 1 US gallon (about 3.8 litres) water, then rinse and drain.
3. Blanch florets for 3 minutes in boiling water containing 4 tsp salt per gallon. Work in small batches and start timing when the water returns to the boil.
4. Cool promptly in cold water and drain very well. Pack into freezer containers or bags, press out excess air and seal.
5. Label and freeze promptly. Use in cooked dishes; thawed cauliflower softens. Keep continuously frozen and thaw only what is needed.

Pickling Cauliflower (Summer/Autumn)

General preservation or storage guidance

Preparation About 1½ hours active, plus jar processing and cooling

This tested cauliflower pickle uses a fixed 5% vinegar recipe and boiling-water process; use the stated floret size, brine ratio and processing time unchanged.

Method

1. For about 9 half-pints, measure 12 US cups (about 2.8 litres) cauliflower florets cut 2.5–5 cm (1–2 in), 4 US cups (about 950 ml) white vinegar labelled 5% acidity, 2 US cups sugar, 2 cups thinly sliced onion, 1 cup diced sweet red pepper, 2 tbsp mustard seed, 1 tbsp celery seed, 1 tsp turmeric and 1 tsp hot red pepper flakes. Keep the source recipe’s proportions and jar sizes.
2. Wash the florets, remove stems and blemished leaves. Boil them for 3 minutes in water containing 4 tsp pickling salt per US gallon; drain and cool.
3. Combine the measured vinegar, sugar, onion, red pepper and spices in a saucepan. Bring to a boil and simmer for 5 minutes.
4. Distribute onion and red pepper among clean hot jars. Add cauliflower and hot pickling liquid, leaving 1.3 cm (½ in) headspace.
5. Process half-pint or pint jars in a boiling-water canner for 10 minutes below 305 m elevation, 15 minutes from 305–1,829 m, or 20 minutes above 1,829 m. Follow the complete source canner instructions; do not change vinegar strength, ratios or jar size.
6. Cool undisturbed and check seals. Refrigerate any jar that did not seal and opened jars; discard jars with leakage, bulging or spoilage.

Roasted Cauliflower Freezer Portions for Cauliflower (Summer/Autumn)

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked cauliflower portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh cauliflower, washed and cut into small florets
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• ½ tsp smoked paprika

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the cauliflower, remove damaged parts and prepare it: cut into small florets.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.