Blanch Cauliflower

The term blanching has two different meanings, both covered in this article. In a cooking context, blanching or parboiling refers to a process that partially cooks a vegetable, then rapidly cools it. This destroys the bacteria and enzymes that cause vegetables to break down, allowing you to freeze the cauliflower without losing flavor and texture.

In a gardening context, blanching is the process of hiding part of a plant from light, which prevents it from developing color. In the case of cauliflower, this process results in a white edible portion with a lighter, less overpowering taste.[1]

Steps

Blanching Cauliflower (Cooking)

  1. Wash the cauliflower. Rinse the cauliflower under cool, running water to remove traces of dirt and pesticides. Rubbing the vegetable with your fingers while rinsing makes the process much more effective.
  2. Cut off the cauliflower florets. Use a sharp knife to remove leaves and thick portions of the main stalk. Cut the florets into pieces about 1 inch (2.5 cm) across, so they blanch at a consistent rate.
  3. Start boiling a pot of water. Fill a pot 2/3 full of fresh water, allowing at least 1 gallon of water per pound of cut cauliflower (4 liters per 0.5 kg).[2] Set it on the stove at high heat. While waiting for it to boil, move on to the next step.
    • Using less water than the recommended amount may result in mushy, overcooked cauliflower, since the water will take longer to return to a boil once the vegetables are added.
  4. Prepare an ice bath. Fill a large bowl or a second pot with cold water and ice. This will be used to rapidly cool the cauliflower, and will work best if kept at 60ºF (16ºC) or below.[2] Leave enough space in the bowl to avoid overflowing once the cauliflower is added.
    • If you do not have ice, try cooling tap water in the freezer while the water on the stovetop boils.
  5. Add the cauliflower to the boiling water and cover. Once the water has reached a rolling boil, add the cauliflower pieces. Cover the lid to keep the water hot, so it returns to a boil as quickly as possible.
    • If you have a wire basket that fits into the pot, this can make the cauliflower easier to remove. If the cauliflower is loose in the water, locate a slotted spoon so you can remove the cauliflower once boiled.
  6. Decide whether to add salt. Optionally, you may add salt to the water at this stage, using 4 teaspoons per gallon of water (5 mL per liter).[3] This may enhance the flavor, but is not recommended if you plan to freeze the cauliflower, as salt can break down the cell walls and make the vegetables soft and less flavorful.[4]
  7. Boil the cauliflower for three minutes. As soon as the water has returned to a boil, set a timer for three minutes, or note the time on a clock. Once three minutes have elapsed, remove the cauliflower with a slotted spoon.
    • The cauliflower should emerge partially cooked, but still firm. If it has become soft or mushy, it may not retain its flavor or nutrients for long.
    • Alternatively, you may drain the cauliflower over a colander or sieve to remove it from the water. However, this prevents you from using the water for an additional purpose, such as blanching the next batch or cooking pasta.
  8. Immediately submerge the cauliflower in the ice bath. Place the hot cauliflower florets into the ice bath. This rapid cooling seals in the flavor and nutrients of the vegetable, as well as the color if you are preparing colored cauliflower.
  9. Dry the cauliflower once cooled. Once the cauliflower is cold to the touch, remove it from the ice bath and pat dry with a paper towel. Excess water on the surface may break down the cauliflower once it freezes into ice crystals, making this step especially important if you plan to store the cauliflower long term.[3]
  10. Freeze any cauliflower you do not use immediately. Once blanched, the cauliflower can typically maintain its high quality for at least 12 months in the freezer. Freeze the pieces on a flat tray first so they do not stick together, then keep them in airtight containers in the freezer.
    • There is no need to leave additional space in the containers, as cauliflower does not expand in the freezer.
  11. Serve the blanched cauliflower or finish cooking it later. Although some people enjoy eating blanched cauliflower plain or lightly flavored with salt, the crunchy texture of blanched cauliflower may make it especially suitable as a salad ingredient. If you wish to make the cauliflower softer, boil it for a few minutes longer, or add it to a recipe during cooking.
    • Thaw the cauliflower before thawing or cooking, unless you are adding the pieces to a stir fry.

Blanching Cauliflower Plants (Gardening)

  1. Check whether blanching is necessary. If you are growing purple or green cauliflower varieties, you do not need to blanch the plants. Some white varieties, including Snow Crown and Early Snowball, are "self-blanching."[5] In these plants, the leaves should grow over the edible white section naturally, and only need to be blanched manually if this fails to occur.
  2. Begin when the head of the cauliflower is about the size of a chicken egg. The edible head, or "curd," of the cauliflower plant, typically reaches this stage four or more weeks after planting.[1] Check every one or two days, however, as different varieties develop at different rates. Once the white curd is approximately the size of a chicken egg, or about 2–3 inches (5–7.5 cm) in diameter, move on to the next step.
  3. Blanch when the plant is dry. If possible, blanch during dry weather and warm, sunny conditions, when there is little or no moisture on the curd.[1] Too much moisture trapped on the curd can cause rot or fungal infection.
  4. Gently bend the outer leaves over the curd. Take the largest, outer leaves and bend them over the curd. Shade the curd from most of the sun, especially directly above the curd, but allow small gaps between the leaves for air circulation, to prevent moisture. Curve them around the plant in a rounded ball shape. Tuck the leaf tips underneath leaves on the opposite side when possible, to help keep them in position.
    • Bunching them together in a vertical position, rather than using the correct rounded shape, can cause rainwater to collect between them and rot the plant.[6]
    • Don't worry if the leaves snap partway through while bending.
  5. Tie the leaves loosely in this position. Use soft twine, large rubber bands, or gardening tape to hold the leaves over the developing, white curd. Keep this relatively loose to allow for growth, but tight enough that the leaves won't easily slip out.
    • Avoid the use of wire or other sharp material, which may cut through the leaves.
  6. Check on your cauliflower plants daily to make adjustments. You may need to tie a cauliflower plant again if the leaves slip out, which may occur as the curd grows. You may need to keep checking less developed plants for curd growth as well, and blanch those once they reach the correct size.
  7. Harvest the plants. While the exact conditions for harvesting depends on the cauliflower variety, as a general rule the plant is harvested once the curd reaches 6 inches (15 cm) in diameter.[5] Cut the stalk beneath some of the outer leaves, taking care not to bruise the curd. Soak in lightly salted water for 30 minutes to drive out insects, then store in a closed container in the refrigerator.[6]
    • Growth may take anywhere from four days to 21 days after the curd first appears. The warmer the weather, the faster it should grow.

Tips

  • While you may blanch vegetables by steaming instead of boiling, this is not necessary for cauliflower.[2] If you do decide to steam cauliflower, keep it covered in the pot above the water for 4 minutes 30 seconds, rather than 3 minutes.

Warnings

  • Microwaving the cauliflower is not an effective method of blanching.
  • Fully cooked, soft cauliflower is boiled, not blanched, and is no longer suitable for freezing.

Things You'll Need

Cooking:

  • Cauliflower
  • Sharp paring knife
  • Large pot with lid
  • Water
  • Strainer
  • Large bowl
  • Ice
  • Timer
  • Salt (optional)

Gardening:

  • Large rubber bands
  • or soft twine
  • or gardening tape

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 http://www.gardeningknowhow.com/edible/vegetables/cauliflower/blanching-cauliflower.htm
  2. ↑ 2.0 2.1 2.2 http://nchfp.uga.edu/how/freeze/blanching.html
  3. ↑ 3.0 3.1 http://extension.psu.edu/food/preservation/news/2012/freezing-broccoli-or-cauliflower
  4. ↑ http://allrecipes.com/howto/blanching-and-shocking-vegetables/
  5. ↑ 5.0 5.1 http://www.garden.org/plantguide/?q=show&id=3327
  6. ↑ 6.0 6.1 http://www.weekendgardener.net/vegetables/cauliflower.htm
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