Blanched Cauliflower

Blanched Cauliflower

Tender-crisp cauliflower florets, quickly cooked and cooled to lock in color and bite.

Total 15 min Makes 4 servings Calories 30/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Blanching cauliflower in salted boiling water, then shocking it in ice water, keeps the florets bright white and tender-crisp without turning mushy. It's a quick technique that preps cauliflower for salads, stir-fries, dips, or freezing, and takes just minutes from pot to plate.

Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons salt, for blanching water
  • 4 cups ice
  • 4 cups water, for ice bath

Method

  1. Trim the cauliflower head and cut into uniform bite-sized florets.

  2. Fill a 6-quart saucepan about two-thirds full with water, add 2 tablespoons salt, and bring to a rolling boil over high heat.

  3. While the water heats, combine the ice and 4 cups water in a large bowl to make an ice bath.

  4. Add the cauliflower florets to the boiling water and blanch until just tender-crisp.

  5. Using a slotted spoon or spider, transfer the florets immediately into the ice bath to stop the cooking.

  6. Let the cauliflower sit in the ice bath for 2 minutes, then drain thoroughly in a colander.

  7. Pat the florets dry with a clean towel or paper towels before using, storing, or freezing.

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    Blanched Cauliflower

    Blanching cauliflower in salted boiling water, then shocking it in ice water, keeps the florets bright white and tender-crisp without turning mushy. It's a quick technique that preps cauliflower for salads, stir-fries, dips, or freezing, and takes just minutes from pot to plate.

    15 min 4 servings 30 cal

    Ingredients

    • 1 head cauliflower, cut into florets
    • 2 tablespoons salt, for blanching water
    • 4 cups ice
    • 4 cups water, for ice bath

    Method

    1. 1

      Trim the cauliflower head and cut into uniform bite-sized florets.

    2. 2

      Fill a 6-quart saucepan about two-thirds full with water, add 2 tablespoons salt, and bring to a rolling boil over high heat.

    3. 3

      While the water heats, combine the ice and 4 cups water in a large bowl to make an ice bath.

    4. 4

      Add the cauliflower florets to the boiling water and blanch until just tender-crisp.

    5. 5

      Using a slotted spoon or spider, transfer the florets immediately into the ice bath to stop the cooking.

    6. 6

      Let the cauliflower sit in the ice bath for 2 minutes, then drain thoroughly in a colander.

    7. 7

      Pat the florets dry with a clean towel or paper towels before using, storing, or freezing.