3 Ways to Whiten Cauliflower

Table of contents:

3 Ways to Whiten Cauliflower
3 Ways to Whiten Cauliflower

Don't you like it when the cauliflower overcooks and gets a little limp? How about using the whitening technique? Choose whether you prefer to boil or steam the foils until they are tender. Then immediately dip them in a bowl of ice water. The cold temperature stops cooking and leaves the cauliflower very white. Consume it straight away or store it in the fridge or freezer for later use.


Method 1 of 3: Boiling

Blanch Cauliflower Step 1

Step 1. Bring a large pot of water to a boil

Fill ¾ of a large pot with water and heat it. Cover it and leave the heat on high. The water needs to come to a full boil before adding the cauliflower.

Since the cauliflower must float on the surface of the water, the pot used must be large to comfortably accommodate all the amount you want to prepare. After checking the size, fill the pan with water

Step 2. Separate the cauliflower into 2, 5 cm florets

While the water is heating, wash the fresh cauliflower. With a sharp knife, cut it into foils of the same size so that it is evenly bleached.

Step 3. Boil the foils for three minutes

Carefully remove the lid from the pot and add the florets. Leave the pot uncovered while the cauliflower cooks.

Cauliflower is not very soft. She only gets a little tender after these three minutes

Step 4. Drain the cauliflower in a sieve

Put a drainer in the sink, turn off the heat, and pour the foils into it so all the hot water runs off.

Take care when picking up the pot with boiling water

Step 5. Prepare an ice bath

Fill a large bowl with ice and cold water to fill ¾ of your height. Leave enough space on top so the water doesn't overflow when the cauliflower is placed.

Step 6. Place the foils in the ice bath for three minutes

Use a slotted spoon to transfer them to ice water. Push them to the bottom, letting them soak in this cold water for three minutes.

Cold temperature interrupts the cooking process

Step 7. Place the blanched cauliflower in the colander

Take the foils out of the ice water and place them in a stainless steel sieve so that the water drains. Consume the cauliflower freshly or dry it before putting it away.

Method 2 of 3: Steaming

Step 1. Place a steaming basket in a pot with 2.5 cm of water in the bottom

Place the metal basket in the pan with water at the bottom and cover it.

The basket should be about 2.5 cm above the water level, without touching it

Step 2. Cut the cauliflower and bring the water to a boil

Turn the heat on high until the water starts to boil. In the meantime, wash the desired amount of cauliflower and use a sharp knife to cut it into 2.5 cm florets.

If you want to bleach several units of cauliflower in the same day, you may need to cook them in batches

Step 3. Put the cauliflower in the basket and cook it for four and a half minutes

Once the water boils, remove the lid from the pot and place the foils in the basket. Cover the pan again and set a timer for four and a half minutes.

Step 4. Fill a bowl with ice water

While the cauliflower steams, place ice cubes in a large bowl and fill ¾ of its capacity with cold water.

There is no fixed amount of chilled water per kilogram of cauliflower, but it is necessary to use an appropriately sized bowl and enough water for the vegetable to be completely submerged

Step 5. Put the foils in the ice bath and let them cool for four and a half minutes

After cooking, turn off the heat. Carefully remove the basket from the pan and pour the cauliflower into the ice water, dipping the foils and letting them cool completely.

  • Cold water prevents the cauliflower from continuing to cook.
  • Be careful when lifting the basket from the pot with boiling water.

Step 6. Drain the cauliflower

Use a slotted spoon to pull it out of the ice water. Fit a fine sieve over the sink and let excess water drain from the foils. Then you can consume them or store them in the fridge.

Method 3 of 3: Using or Storing Bleached Cauliflower

Step 1. Dry the blanched cauliflower before putting it away

Spread several sheets of paper towels on a plate or baking sheet and place the drained foils on top. Use the paper towel to tap them until everything is dry.

The paper towels absorb excess moisture, which can spoil the vegetables

Step 2. Store the bleached cauliflower in the refrigerator for three to five days

Place the foils in a tightly closed container and store them in the refrigerator for this period at most.

Blanch Cauliflower Step 16

Step 3. Freeze the blanched cauliflower for up to six months

Spread the foils on a baking sheet, forming a single layer. Put it in the freezer and let the cauliflower freeze, which should take about an hour. Then transfer the frozen foils to an airtight container and leave it in the freezer for up to six months.

  • Don't forget to tag and date the container.
  • You can put the frozen cauliflower directly in the oven or in soups, or cook the florets to make a puree.
Blanch Cauliflower Step 17

Step 4. Roast the blanched cauliflower

Arrange the florets on a baking sheet, forming a single layer. Drizzle them with a few tablespoons of vegetable oil or olive oil, adding salt and pepper to taste. Roast the vegetables at an average temperature of 220 ºC for 30 minutes.

  • The roasted cauliflower should be golden and very soft at the end of the preparation.
  • Season it with your favorite spices or herbs, such as oregano, zatar or curry.
Blanch Cauliflower Step 18

Step 5. Make a puree or cream

Saute an onion, garlic or chives in a little butter and add the florets to the pan. Cover them with vegetable stock, chicken stock or half and half. Then use a mixer to make a very homogeneous puree.

Season the cream with spices, herbs, or a strong-scented cheese such as Parmesan or blue cheese


If you want to consume the freshly bleached cauliflower, you can season it before boiling or steaming it. Avoid seasoning the cauliflower to be frozen


Popular by topic