Use a towel to remove any excess moisture. Spread the dried florets in a single layer on a baking sheet and freeze for two hours, then place them in labeled freezer bags and store for up to one year.
By flash-boiling them aka blanching, of a different variety than what you would do out in the garden , you preserve their texture and flavor for any future soups or even smoothies you want to toss them into. And yes, it tastes amazing in a smoothie. Its sister, broccoli, does not. I learned that the very hard way. Cauliflower is an excellent rice substitute for those of us who aim to reduce the amount of carbs we eat.
One of my low-carb staples is this recipe for creamy riced cauliflower stuffed peppers from our sister site, Foodal. My non-low-carb-eating husband loves it, too! A favorite for my cheat days is these roasted cauliflower enchiladas with poblano cream sauce, also from Foodal.
Or make it into a low-carb pizza crust using this recipe from Foodal. Honestly, the opportunities to use your homegrown crop are practically endless. When cauliflower turns yellow, the flavor becomes bitter. An overripe cauliflower also develops an unpleasant, mealy, or ricey texture. As the cauliflower head grows, the leaves surrounding the head open and expose the cauliflower to sunlight, resulting in a yellow color and a bitter, unpleasant flavor.
Blanching the heads when they reach 2 to 3 inches in diameter protects the cauliflower from sunlight and maintains the color and flavor. To blanch cauliflower, bring the outer leaves up to cover the cauliflower and and tie them together over the head with tape, twine or a rubber band. Once the cauliflower is blanched, the remaining time until harvest averages about seven to 12 days, depending on the weather.
Learning Download: Common pests and diseases: Cauliflower. When growing vegetables, it is always exciting to care for the plant throughout its growing phase and then harvest it for delicious recipes later on, but one thing to watch out for is pests and diseases. Different plants are susceptible to different types of pests and diseases, and it is important to make yourself aware so you can keep a watchful eye and also take any preventative methods to keep your plants safe throughout their lifespan.
There are several signs and symptoms a cauliflower plant will display if it is being affected by insects. The most common signs are holes in the leaves, missing foliage or poor vigor and missing vegetation. Several common pests affecting cauliflower plants are aphids, cabbage loopers, cabbage worms, slugs, snails and flea beetles. Aphids are small insects with soft bodies. A clue that you may have aphids is if you notice ants, because ants will farm the aphids for their secretion.
Cabbage loopers are light green with yellow stripes. There are several different kinds of cabbage worms, such as cabbage webworms and the imported cabbage worm. Cabbage webworms are small and green-striped. Imported cabbage worms are green with an orange stripe. The larva of insects, which typically are cabbage worms, are some of the most destructive pests to cauliflower.
Slugs and snails eat holes in the foliage and leave a slimy trail along the plant. Then, rinse the cauliflower again. Alternatively, you can use a commercial vegetable wash product. Set it on a clean towel to air dry. After your cauliflower is clean, let it dry completely before you store it. This way, your cauliflower stays as fresh as possible. It should dry in about minutes.
Place your cauliflower in a plastic bag and refrigerate it for up to 1 week. Use a large produce bag or freezer bag to house your cauliflower until you prepare it. Squeeze out any extra air, and securely close the top.
Then, be sure to place the bag in the fridge. Freeze your cauliflower if you want a long-term storage option. If you want to keep your cauliflower longer than 1 week, your best option is the freezer. Simply take your bagged cauliflower, and place it in a spot in your freezer.
When you want to it, take it out of the freezer hours early to thaw. As an alternative, you can chop up your cauliflower before you freeze it. You can then pull out the amount you need and toss it into the dish you're preparing, using it the same way you would use commercially frozen vegetables. You may not even need to thaw it, depending on the recipe.
Did you know you can get answers researched by wikiHow Staff? Unlock staff-researched answers by supporting wikiHow. Yes No. Not Helpful 1 Helpful 1. Not Helpful 0 Helpful 0. Not Helpful 0 Helpful 1. Not Helpful 2 Helpful 0. A purple tinge on the curd of a cauliflower plant means that there is an increase in anthocyanin, a harmless pigment found in other plants such as plums and eggplant. The production of this pigment is sped up by long exposure to sunlight. Purple-tinged cauliflower is still perfectly safe to eat, however it may have a slightly off flavor.
This off flavor is increased by cooking, so it's best to eat your purple cauliflower raw.
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