Here’s how to freeze the cauliflower:

1.  You want to freeze fresh cauliflower.  If you can’t freeze it the day you get it fresh then be sure to keep it in a plastic bag in the fridge and make sure there is a damp paper towel over the top to prevent it from going too limp.

2.  Rinse the cauliflower and break it into pieces about 1  inch to 1 1/2 inches across the floret.  You may need a knife to cut off the stem.  You just want to freeze the florets not the stem.

3.  Get a large pot (bigger is better if you are doing a lot) and fill it 2/3 full with water.  Bring the water to a rolling boil.  Then either clean clean clean and really sanitize your sink and then fill it with ice water or get another large pot and fill or 2/3 full with cold water and ice.

5.  Now you are going to blanch the cauliflower.  You do this to lock in the flavor and help it retain freshness.  It stops any future ripening of the cauliflower.  To blanch it you will put the cauliflower in the boiling water (it should be rolling boil) for 2-3 minutes and then remove it and put it directly into the ice water (if you have a metal colander that fits down in the pan that you can remove that works great for this.)  The key is to boil the cauliflower for only 3 minutes and then put it directly into the cold water so that it can stop the cooking process.

6.  After the water has been in the ice water for 3 minutes you can drain it.

7.  Put the cauliflower into quart or gallon size freezer bags.  Try to get as much air out of the bag as you can.

8.  Label the bags and put them in the freezer.

9.  Enjoy your cauliflower all winter long.