Pickling is great for preparing snacks, while freezing preserves the natural flavor of cauliflower for use in soups, stir-fries, casseroles, and stews. So, the first recipe is ideal when you need a delicious ready-to-eat dish, while the advantages of the second method include the versatility of the preserved product and the retention of vitamins and minerals.
There’s a lot to appreciate here: cauliflower contains twice as much vitamin C and protein compared to its relative. Additionally, frozen cauliflower retains vitamins A, B1, B6, PP, and valuable minerals such as , potassium, sodium, phosphorus, , and iron, which is found in this vegetable at double the amount compared to , green peas, or bell peppers.
Cauliflower is recognized as a dietary product with low calories (30 kcal/100 g), making it suitable for weight loss diets. This cruciferous vegetable contains succinic acid, which enhances metabolism and prevents fat accumulation. The benefits of cauliflower also include stimulating digestion. By eliminating toxins and cholesterol, it strengthens blood vessels.
Freezing Cauliflower Recipe
Rinse the head of cauliflower and soak it in salted water to remove any insects.
Break the cauliflower into florets. Blanch them for 1-2 minutes in boiling water (do not leave the vegetable in the boiling water for too long to avoid overcooking), then quickly drain in a colander and cool by transferring the cauliflower to a bowl of cold water or sprinkling it with ice to stop the cooking process.
Dry the cauliflower florets on paper towels laid out on a board, spread them on a baking sheet or plastic wrap in a single layer, and before transferring them to an airtight container or bag, place them in the freezer for a day (until fully frozen).
After the initial freezing, transfer the frozen florets into a container or freezer bag and store for up to 12 months at a temperature of minus 17°C or lower.
Pickling Cauliflower Recipe
For canning, we will prepare a hot marinade with vinegar, spices, sugar, and salt: we will pour it over the blanched florets along with other vegetables (including carrots and garlic) and seal them in sterilized jars.
Ingredients: cauliflower – 900 g; carrot – 100 g; water – 0.5 l; parsley – 1 bunch; basil – 2 sprigs; sugar – 3 tsp; salt – 1 tbsp; oil – 1 tbsp; vinegar – 1 tbsp; spices (allspice, bay leaf, cloves, garlic) – to taste.
How to prepare pickled cauliflower? Start the culinary process with the same preparation of the raw materials as for freezing: to eliminate pests, soak the rinsed head in salted water and divide the cauliflower into medium and small florets (the latter will be useful for filling unevenly filled jars).
Blanch the cauliflower in boiling water for no longer than a minute and quickly cool it by draining it in a colander.
Prepare the additional ingredients: peel and slice into thin slices, and cut the carrot into thin rounds (or grate the root for Korean-style carrots).
Mix the garlic and carrot with the blanched cauliflower, chopped parsley, and basil.
To prepare the marinade, boil water in a pot with salt, sugar, oil, spices, and vinegar (add the vinegar last). Add the vegetables to the pot with the marinade and let them simmer for a minute.
Pack the cauliflower with carrots and garlic into sterilized jars, fill them to the top with hot marinade, cover with boiled lids, seal, and turn the jars upside down. Wrap the inverted jars in a thick towel and let them cool slowly.
Store the canned cauliflower in a dark, cool place and enjoy it as a spicy snack. The crunchy pickled cauliflower pairs wonderfully with meat and potato dishes.
Life Hack
How long to boil cauliflower depends on the purpose of cooking and the size of the florets. For further processing (for example, before frying) and for an al dente state (somewhat crunchy), cauliflower should be boiled for 5-7 minutes, while for softness (fully cooked), the vegetable needs to be boiled for twice as long – 10-15 minutes. Smaller florets will cook faster, while denser ones will require more time to prepare.
Also, read about how to prepare cauliflower in the oven without any fuss:
And learn about the benefits of cauliflower for lowering high blood pressure:
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