How to Blanch Cauliflower
Quick method to blanch cauliflower so florets are just tender, then cooled in an ice bath to stop the cooking.
Equipment
- Large Pot
- Large Bowl
- Slotted Spoon
- Strainer
- Paper Towels
Ingredients
Ingredients
- 2 poundscauliflower florets
- 2 teaspoonssalt optional
Instructions
Instructions
- Pour about 4 quarts of water into a large pot, add 2 teaspoons salt (optional), and bring to a rapid boil.
- While the water heats, fill a large bowl with cold water and plenty of ice to make an ice bath.
- Carefully lower the 2 pounds cauliflower florets into the boiling water. Cook for 2 to 3 minutes, until the florets are just barely tender when pierced with a fork.
- Using a slotted spoon, immediately transfer the cauliflower from the boiling water into the ice bath to stop the cooking.
- When the cauliflower is completely cool, drain it in a strainer and pat dry with paper towels.
Notes
Uniform size:Cut the cauliflowerinto pieces that are all about the same size so they cook evenly.
Buying:Choose bright white cauliflower that has a firm heading without brown spots. Cauliflower should feel heavy for its size.
Storing:Whole cauliflower should be stored in an open bag in the refrigerator. Use cauliflower within 3-4 days.
Yield:This recipe makes 6 servings (½ cup blanched cauliflower each). 1 pound cauliflower yields about 6 cups raw florets or 3 cups blanched florets.
Storage:Store leftovers covered in the refrigerator for up to 4 days.
Buying:Choose bright white cauliflower that has a firm heading without brown spots. Cauliflower should feel heavy for its size.
Storing:Whole cauliflower should be stored in an open bag in the refrigerator. Use cauliflower within 3-4 days.
Yield:This recipe makes 6 servings (½ cup blanched cauliflower each). 1 pound cauliflower yields about 6 cups raw florets or 3 cups blanched florets.
Storage:Store leftovers covered in the refrigerator for up to 4 days.