Blanched Cauliflower

  • Yield: Makes 7 cups

Source: Whole Living, October 2011


  • Coarse salt
  • 1 head cauliflower, cut into florets


  1. In a medium saucepan, bring well-salted water to a boil. Working in batches, add cauliflower and cook until just tender, about 2 minutes. Remove with a slotted spoon and let cool completely. Reserve the water and, once cool, combine with cauliflower.

Cook's Notes

Can be refrigerated for up to 5 days.


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