Before I process the cauliflower, I soak them in salt water for 30 minutes. I use a tablespoon of salt per gallon of water. Any worms hiding in the cauliflower will become very ill. If they are there, the salt water will finds them and so will I.
I cut the cauliflower up into small pieces. The goal is to cut the cauliflower into flowerettes that do not exceed 1-inch across. This size is best for the blanching and freezing process.
I plunge the cut veggies into a pot of boiling water. They cook for four minutes. I drain the cooked cauliflower and dunk it into cold water. Once cooled, it is ready for the freezer bags. From today’s 2 cauliflowers, I packaged 9 pints of cauliflower.