Step 1

Wash the cauliflower thoroughly and remove bad florets if there are any. This way you get rid of the bacteria, dirt and rotten parts of the vegetable.

Step 2

Break or cut the cauliflower into small florets, aim for bite-sized pieces as these are more practical for cooking with frozen cauliflower (and more importantly, eating!).

Step 3

Let the florets air dry completely for about 20 minutes. I usually leave them on a rack, so that the water can drain off of them. Also, fun fact, you can actually eat the core of the cauliflower as well!

Step 4

Portion out the florets into freezer bags. Before doing this, consider the amount of cauliflower you want to put in each bag. It is advisable to freeze conveniently-sized portions, so you don’t open the bags of frozen cauliflower too many times.

Step 5

After filling, be sure to gently press the air out of the freezer bags. The best way to do this is to roll the bag with your fingers from the base toward the seal.

Step 6

Once you’ve squeezed out the air, zip the freezer bag and lay it flat in the freezer.

Step 7

Store for up to 2-3 months in the freezer and avoid thawing and refreezing.