How to Blanch Cauliflower
Learn How to Blanch Cauliflower to transform its strong bitter taste into something mild and mellow. Use it for quick-cooking sides or mains, on veggie platters, or added to salads and grain bowls.
Servings 6 servings (1/2 cup each)
Calories 51kcal
Instructions
- Bring 4 quarts water and 2 teaspoons salt to a rapid boil. Fill a large bowl with cold water and ice.
- Carefully lower the cauliflower florets into the boiling water and cook for 2 to 3 minutes. The cauliflower should be just barely tender.
- With a slotted spoon, remove the cauliflower and immediately plunge into the ice water.
- When the cauliflower is completely cool, drain it from the ice water into a strainer and pat dry with a paper towel.
Notes
- Uniform size: Cut the cauliflower into 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 (1/2 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.
Nutrition
Serving: 0.5 cup | Calories: 51kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 478mg | Fiber: 4g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 135mg | Calcium: 72mg | Iron: 1mg