Question: How do you store cauliflower from the garden? I’d like to freeze it, if possible. Do I need to blanch it? -Tommy H.
Answer: Store cauliflower in a cold and moist place, 32°-40°F (0°-4°C) and 95 percent relative humidity. Cold and moist storage can be a challenge. Refrigerators provide the cold, but they also dry the air.
Wrap unwashed cauliflower in a damp cloth or paper towel and put it in a perforated plastic bag in the vegetable crisper drawer of the refrigerator; this will maintain humidity. Cauliflower will keep in the refrigerator for two to four weeks. Stored cauliflower gives off a strong odor. As an alternative to keeping cauliflower in the refrigerator, you can store it in a cold location—at just above 32°F (0°C)—such as a root cellar, basement, shed, or garage.
Cauliflower stored below 32°F will discolor and the stem will become hollow. Cauliflower stored at low humidity levels will turn brown. Cauliflower can be frozen shortly after harvest. Break the head into 1-inch chunks and soak them for 30 minutes in a gallon of water with a tablespoon of salt added (to kill any insects), blanch for 3 minutes, rinse, drain and then freeze.