Then I said to myself, “Who’s going to eat this? I’m going to be away all next week.” Sound familiar? I cut enough for the week and planned to eat it either raw or steamed (who me). The rest went into the freezer.
Here are a few “cauli-maria” tips:
1. Remove all of the outer leaves of the cauliflower.
2. Fill a large pot with water and place the pot on the stovetop at medium/high. Add about 2 tbsp. of salt (or to your salt preference).
3. Cut the cauliflower into separate florets of about 2 inches, or of a size that you prefer. Trim and peal the stems.
4. Wash the florets thoroughly in cold water.
5. Add the cauliflower florets to the boiling water, place a lid on top, and cook for one minute.
6. Strain the cauliflower florets and immediately place them in a bowl of ice water to stop the cooking process. Leave them there for one minute.
7. Drain the cauliflower florets and gently dry them off with paper towels.
8. Zip them into freezer bags and label them with the date. They’ll be good for six months.
If you have the time and the space, you can store cauliflower for up to three weeks by hanging them upside down and mist-spraying them with water every day. Just gave the family another reason to hang something else in the cantina!
