How to Blanch Cauliflower
This blanching method is SO EASY! Brighten your cauliflower with crisp, tender florets perfect for salads, platters, or meal prep.
Equipment
- Large Pot
- Slotted spoon or spider
- Large Bowl
- Colander or strainer
- Cutting board and knife
Ingredients
- 2 pounds cauliflower florets fresh
- 2 teaspoons salt optional
- ice water for ice bath
Instructions
Stepwise Method: How to Blanch Cauliflower
- Begin by washing the cauliflower thoroughly under cold water. Remove the leaves and cut the cauliflower into bite-sized florets, ensuring they are uniform in size for even cooking.
- Fill a large pot with water and bring it to a rolling boil. If you choose to use salt, add 2 teaspoons to the water.
- Once the water is boiling, carefully add the cauliflower florets. Allow them to cook for about 3-5 minutes, until tender but still crisp.
- While the cauliflower is blanching, prepare a large bowl filled with ice water to stop the cooking process.
- Using a slotted spoon or spider, remove the cauliflower florets from the pot and immediately plunge them into the ice water. Let them sit for about 5 minutes.
- Once cooled, drain the cauliflower in a colander or strainer. Pat the florets dry with a clean kitchen towel or paper towels to remove excess moisture.
Notes
- Use uniform-sized florets for even blanching results.
- Do not skip the ice bath to preserve texture and color.
- Store blanched cauliflower refrigerated up to 4 days or freeze up to 12 months.