How To: Freeze Raw Fresh Cauliflower

Cauliflower is not only low in calories, but also really healthy. It is full of minerals, vitamin C, and B vitamins. You can read in the following text how you can freeze it fresh without any problems:

The preparations

Before you freeze your cauliflower, inspect it first. Are its leaves fresh and green? Is the cabbage firm, white, and free of dark spots? Only if you can answer both questions with a clear “yes” should you continue reading. Otherwise, unfortunately, this cabbage is no longer suitable for freezing.
If you have fresh cauliflower in front of you, you should now grab a knife and proceed as follows:

  • Remove greens completely
  • Cut off the stalk generously
  • Cut the cabbage into small pieces
  • Wash the florets carefully

Note: You should be careful when washing. To do this, fill a large bowl with salt water and soak the florets in it for a good 30 minutes. You will be amazed at how much dirt or small insects get to the surface of the water after a while.

Freeze raw

In theory, cauliflower can also be frozen raw. However, it will then become mushy as it thaws and may also discolor. Whether this is okay for you depends on how you want to process it afterward. This wouldn’t be important with cauliflower soup, but if you still need it in the form of small florets, you shouldn’t freeze it raw.


Blanching has the advantage of being frozen raw because it destroys the enzymes that break down the cauliflower and make it mushy when thawed. As a result, it not only retains its color but also its firmness and taste. In any case, blanching the cabbage is a better choice than freezing it raw. You can find out how best to do this in the following instructions:

  1. Fill a saucepan with water and add 1-2 tsp fresh lemon juice.
  2. While the water is heating, prepare a bowl of ice water.
  3. Add the cabbage to the boiling water and blanch for 3-4 minutes.
  4. When the time is up, remove the cauliflower from the water with a ladle.
  5. Now put it in the ice water for another 3 minutes.
  6. Take it out of the ice water and dry it carefully.

Adding lemon juice is not absolutely necessary. However, it ensures that the cabbage retains its beautiful color and does not discolor. The ice water ensures that the cauliflower stops cooking and stays nice and crisp. You can blanch the cauliflower in small pieces or whole and then freeze it.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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