Blanching & Free-Flow Freezing Broccoli or Cauliflower

Blanching vegetables before freezing stops enzyme action which prevents them deteriorating. When I have more broccoli or cauli than I can use at once, I blanch and freeze the rest for later use. 

Method:

• Bring a large pot of water to the boil. 
• Pour lots of ice into a large bowl of water to chill it well
• Wash vegetables and cut into even sized florets. Slice in half any thicker stalks. 
• Either: lower a colander or metal basket (if you have one) full of vegetables into the boiling water, or if you have only the amount for one batch, simply drop them into the pot. Replace the lid and time for 3 minutes. 
• Immediately lift out or drain the vegetables and dump into the iced water to rapidly cool and prevent further cooking. 
• Drain again, and place well drained veges on clean tea towels, and gently pat to remove excess water. 
• Spread in a single layer on a baking paper lined oven tray
• Place tray flat in freezer. Freeze
• The next day, remove from the freezer, gently separate any florets that have stuck together, and place loosely into a large ziplock bag or container. Return to freezer. 

To use: remove the amount you wish to use. Thaw if you wish to use it in a salad, or cook from frozen either by boiling or steaming, or adding to stir fries.

​Frozen cauliflower, steamed, makes excellent cauliflower mash (just whiz in the food processor after steaming, with a little butter, sour cream or coconut oil). Excellent substitute for mashed potatoes. 

Note to self: Make ice cubes every day, and dump out into container or similar, so I can make more. Keep this up for a large supply at the time of year when blanching and freezing vegetables - saves buying bags of ice from the supermarket!