Can I freeze cauliflower mash or at some stage that will work later?

[colleenmomof2]

I bought 2 super huge heads and after 3 days of loving our mash, the two of us really need to do something with the other cauliflower. I'm planning to steam a portion to serve with chicken sandwiches and lentil soup but there is truly still a ton left - I know, we're cauliflower greedy.

I usually blanch and freeze but then will I be able to overcook the defrosted cauliflower to make mash? Should I overcook it first and then freeze? We like to mix the cauliflower mash with 1/3 mashed potatoes. Thank-you for your advice! Colleen

 

[traca]

I'd probably blanch, then freeze. Freezing breaks down the cell walls and releases

more water. By blanching, instead of the finished product, you'll be able to drain off some of the excess water first. (I made cauliflower mash recently and it was already quite moist. I wouldn't want it to hold any more liquid.)

Have you tried roasted cauliflower? Roast it until it's deep golden? What a revelation! I could eat a head of cauliflower roasted, no problem. smileys/smile.gif

 

[colleenmomof2]

We love roasted cauliflower!

And steamed and mashed, in soup and au gratin. smileys/smile.gif Have had very good luck blanching, freezing and reheating.

Thanks for your suggestions! Colleen

 

[colleenmomof2]

"Internet" says mashed cauliflower freezes well

Based on several recipes, this is what I ended up doing using microwave, several cloves of garlic and food processor

Mashed Cauliflower
From Green Kitchen: So far I’ve found two awesome recipes that freeze well. They’re easy to make in large batches, defrost without any degradation, and are preparations of these foods that I actually love. One is the spiced applesauce I wrote about a little while ago.The other is mashed cauliflower.

1 large head of cauliflower (about 8 cups chopped)
1 Tablespoon butter
Salt and pepper, to taste

1) Chop cauliflower into florets.

2) Steam cauliflower until very tender, about 8-10 minutes. (Alternately, bring a large pot of water to a boil. Add cauliflower, and boil until tender. Timing here depends on the power of your stovetop to bring the cauliflower and water back up to temperature. Maybe 15-20 minutes? Or maybe my stovetop is weak.)

3) Drain cauliflower, and let cool until not too hot to touch. Pat cauliflower dry with paper towels.

4) Return cauliflower to pot, or to a big bowl, add butter, and puree with an immersion blender until creamy. (Alternately, puree in food processor.) Add salt and pepper to taste.

A note on this recipe: This is a very basic version. The options for embellishment are nearly endless. Anything you can do to mashed potatoes, you can do to this. Possible additions: roasted garlic, red pepper flakes, nutritional yeast, shredded cheese, olive oil, a little milk (cow, soy, or otherwise), paprika, scallions, roasted kale, sautéed zucchini, baked tofu, bacon, bacon bits, etc. I find that, just as with potatoes, a little fat goes a long way as long as the food’s thoroughly salted.

http://cheaphealthygood.blogspot.com/2010/11/green-kitchen-mashed-cauliflower-and.html