Broccoli Be Damned

I love broccoli. I really do. Just not right now. Last year in my garden I planted broccoli. It was the third or fourth year I’ve done that. And we had SO much of it, it was REALLY good, but it was broccoli everyday for months. What was not eaten right away was frozen, so it lasted through for awhile.

Then the fact that I shop costco for produce during the off season. And all they REALLY have in bulk at the one by me is, you guessed it, broccoli. I’m so freakin’ sick of broccoli you guys, you have no idea. NO idea. I’ve tried to gussy it up. Adding cheese and the whatnot, but man, still, ALL the time. One woman can only handle so much especially when said woman is diabetic and her main parts of the meal and meat and veggies.

So when I saw cauliflower on sale, I jumped at it. Usually cauliflower is pretty expensive during the winter months here, so I was THRILLED. I can make it into soup, salads, toss some butter and bread crumbs with it, some heavy whipping cream and salt and it’s like mashed potatoes that don’t kill your blood sugar. I love it with just plain butter on it too. I love it. But, we will see how long that lasts.

I went ahead and decided to buy a ton of it and freeze it. It saves money and time because I can just yank and pull from the freezer and into the pot it goes. But I can tell you a couple of things:

1. Do not attempt to vacuum seal it. It’s too moist. It won’t seal.

2. Make sure you have good steamer bags.

3. Make sure it’s as dry as you can get it before you freeze it so you don’t end up with freezer burn from the water.

So, this is how you do it:

First, get some water boiling, enough to cover one batch of cauliflower. Add about a tsp or two of salt to this water and get it to a nice strong boil.

Now chop up your cauliflower into florets. They say to do this in 1″ wide pieces, but honestly, I don’t think it matters and I’m lazy so…

Once your water is boiling, go ahead and add enough cauliflower to it so that the water is covering it.

Return that baby to a boil and start a timer for 3 minutes from the point at which it starts a full boil.

Right, like you really needed to see a picture of my microwave timer.


After the three minutes, remove them with a slotted spoon or use a colander. I used a slotted spoon AND a colander because I wanted them to drain totally between batches and still save the hot water in the pan.

At this point you want to dunk them in super cold ice water to stop the heating process. I didn’t have ice so I used super cold tap water run over them for a few minutes. Make sure to toss them if you are doing this so it cools all of them.

Now that that’s done, let them drain for a bit. Shake them off and pat them with paper towels and stick them in a freeze bag, flat, and store in the freezer.

Then when you need cauliflower you can just dump it in the old steamer and you are good to go.

I don’t know if anyone else is a cauliflower lover, but I have to tell you, I’m THRILLED about it. Mostly cause it’s NOT broccoli.


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