Freezing Broccoli and Cauliflower
Preserve the vibrant freshness and versatility of your favorite cruciferous vegetables with our step-by-step guide to freezing broccoli and cauliflower. This easy method ensures your veggies retain their flavor, texture, and nutrients for up to 12 months, making it perfect for meal prep and reducing food waste. By blanching each floret to lock in color and crispness, then quickly cooling them in an ice bath, you'll be ready to portion and freeze in no time. Whether you're planning for quick weeknight dinners or stocking up seasonal produce, these freezer-friendly broccoli and cauliflower florets make a smart addition to your kitchen toolkit. Ready to save time and savor every bite? Follow our simple instructions to keep your freezer stocked with garden-fresh goodness!
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Ingredients
- 1 head Broccoli
- 1 head Cauliflower
- 16 cups Water
- 8 cups Ice
Directions
Step 1
Start by washing the broccoli and cauliflower thoroughly under cold running water to remove any dirt or debris.
Step 2
Use a sharp knife to trim the broccoli and cauliflower into uniform, bite-sized florets for even blanching and easier storage.
Step 3
Bring 16 cups of water to a boil in a large pot. While waiting for the water to boil, prepare an ice bath by combining 8 cups of ice and cold water in a large bowl.
Step 4
Once the water reaches a rolling boil, carefully add the broccoli florets and blanch them for 2 minutes. After 2 minutes, immediately transfer the broccoli to the ice bath using a slotted spoon to stop the cooking process. Let the broccoli cool in the ice bath for about 3 minutes.
Step 5
Remove the broccoli from the ice bath and spread it out on a clean kitchen towel or paper towels to drain completely. Pat gently to remove excess moisture.
Step 6
Repeat the blanching, icing, and drying process with the cauliflower florets, blanching them for 3 minutes before transferring to the ice bath.
Step 7
Once both vegetables are completely cool and dry, portion them into resealable freezer-safe bags or airtight containers. Leave a small amount of space in the container to allow for expansion during freezing.
Step 8
Label the bags or containers with the date and contents, then place them in the freezer. The broccoli and cauliflower can be frozen for up to 12 months.
Step 9
To use, simply remove the desired amount from the freezer and cook directly from frozen, or thaw as needed.
Nutrition Facts
| Serving size | (5700g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 279 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1501.2mg | 0% |
| Total Carbohydrate 50.5g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 16.2g | |
| Protein 19.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 512.4mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 2811mg | 0% |
Source of Calories