Like most vegetables, cauliflower is available all year in markets and grocery stores. It is also grown in home gardens and can be harvested two to three months after planting. If you are not eating the cauliflower immediately after harvesting or purchasing from the store, you will have to store it. Cauliflower florets, which are pre-cut cauliflowers, do not store well for more than a day or two.
Store cauliflower in the refrigerator for about a week. Put the cauliflower in an open plastic bag. Only do this if it did not come pre-wrapped. Place the bag in the crisper drawer, if possible. The stem side should be down since placing the head down will cause the edible part to accumulate moisture and therefore spoil faster.
Cut off all the green leaves and cut the head into 1-inch pieces if you plan to freeze your cauliflower. Whole cauliflowers do not freeze well.
Clean your cauliflower pieces. If you notice insects, first soak the cauliflowers for a half hour in a gallon of water, which contains 4 tsp. of salt. Drain them in a colander and rinse well. If there are no visible insects, just place the cauliflowers in a colander and rinse them clean with plain water.
Blanch the cauliflower pieces. Boil them for 3 minutes in a gallon of water with 4 tsp. of salt. Drain them in a colander and immediately place them in a bowl of cold water or run cold water over them to stop the cooking. Drain again.
Freeze the cauliflower pieces in a freezer bag with as much air removed as possible. Properly frozen cauliflower should keep for about a year.
Things You Will Need
- Plastic bag
- Cooking pot
- Select cauliflower that is creamy white, compact and has a lot of surrounding green leaves. The leaves do not affect the quality, but they will help keep it from spoiling sooner than ones with fewer outer green leaves.