Frozen cauliflower: The winter vegetable hero for nutrition
In autumn and winter, we often lack access to fresh vegetables from the garden, and not everyone has managed to fill their pantry with homemade preserves. Many of us face a dilemma: should we buy imported vegetables or opt for less visually appealing frozen ones? The answer is simpler than you might think.
– I would choose frozen vegetables because those selected for freezing are picked at the peak of the season, when they are most abundant, cheapest, and possess the highest nutritional value – says Dr Agnieszka Jarosz from the Institute of Food and Nutrition Science.
Cauliflower is the most popular frozen vegetable, as it often retains more nutritional value than fresh ones out of season.
Why is frozen cauliflower a better choice?
The key is the timing of the freezing process. Although cauliflower can remain fresh in the fridge at 0 degrees Celsius for up to five weeks, it's best not to delay. Freshly picked, ripe vegetables contain the most vitamins and minerals. Over time, they lose their nutritional value. If you freeze cauliflower at its peak, you preserve its most beneficial properties.
How to freeze cauliflower so it doesn’t turn grey?
After freezing, raw cauliflower can turn unappetising grey. Blanching is beneficial in this case. A quick thermal treatment ensures that the florets maintain their white colour and retain their valuable properties.
Divide the cauliflower into smaller pieces and immerse them in boiling water for 2 minutes. Remove them, place them in a colander, and rinse with cold water. Then, spread the vegetable on a tray and pat it dry with a paper towel. Place the tray in the freezer for about 30 minutes. Once the cauliflower is firm, transfer it to suitable containers or ziplock bags.
What to consider when buying frozen cauliflower?
It's time to replenish your stocks. Supermarket shelves are brimming with frozen vegetables, but which should you choose? First of all, check the product's ingredients. There should be no additives; ideally, it should state: 100 per cent cauliflower. If the packaging is transparent, check that the florets have a natural colour. Healthy cauliflower should not have brown spots.
Additionally, ensure you check the best-before date and select the product with the latest date. Finally, ensure the packaging is airtight and the cauliflower hasn't already partially defrosted.
Using frozen cauliflower in the kitchen
High-quality frozen vegetables make meal preparation significantly easier. You can place the cauliflower florets directly into boiling water from the freezer. If you fancy traditional cauliflower with breadcrumbs, cook it for 5 minutes, drain, and toss it onto the pan.
You can also roast still-frozen vegetables in the oven. After 35 minutes at 170 degrees Celsius, they will be perfect. Roasted cauliflower is an excellent side dish to main meals or a snack, for example, with a nut sauce.
