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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Recipe Information
Ingredients
- 1 head Broccoli
- 1 head Cauliflower
- 16 cups Water
- 8 cups Ice
Instructions
Start by washing the broccoli and cauliflower thoroughly under cold running water to remove any dirt or debris.
Use a sharp knife to trim the broccoli and cauliflower into uniform, bite-sized florets for even blanching and easier storage.
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.
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.
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.
Repeat the blanching, icing, and drying process with the cauliflower florets, blanching them for 3 minutes before transferring to the ice bath.
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.
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.
To use, simply remove the desired amount from the freezer and cook directly from frozen, or thaw as needed.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 16.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2811 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
