Can You Freeze Cauliflower?

Oct 15, 2024

Yes, but it requires some prep work.

A fresh bounty of produce from the farmer’s market is great, but when it starts to go bad, it’s time to make a decision on using it or losing it. When it comes to delicious vegetables like cauliflower, you might ask yourself: can you freeze cauliflower? We consulted Nadia Minniti, chef-instructor of Online Culinary Arts & Food Operations at the Institute of Culinary Education for the best advice.

Nadia Minniti, chef-instructor of Online Culinary Arts & Food Operations at the Institute of Culinary Education

The short answer is yes, you can absolutely freeze cauliflower to help extend the life of this versatile vegetable. However, it’s not as simple as tossing the head or chopped florets in the freezer. In fact, freezing raw cauliflower is a recipe for disaster unless you are making cauliflower rice.

You can but it's not always the best idea. “We might be tempted to freeze cauliflower raw, but it is really not recommended, because it is high in water and freezing it changes its structure, turning it mushy once thawed,” says Minniti.

Consider how you plan to use it.

“The way you freeze cauliflower depends on the type of product you need,” Minniti says. “If you need florets, you blanch it first. If you need cauliflower rice, you leave it raw.”

Minniti says the best way to freeze cauliflower is by quickly blanching it first. Here's what she recommends:

Up to 6 months in the freezer but it's best if consumed within 3 months from the date it was frozen, advises Minniti.

If you are trying to freeze cauliflower rice, Minniti says there is no need to blanch the cauliflower.

Within 2 months from the day it was frozen because it is raw, advises Minniti.

Good news: you can use thawed cauliflower just like fresh cauliflower.

“Just keep in mind that it is already halfway cooked, so the cooking times for the recipe are going to be shorter, which, if you are in a rush, is an added bonus,” Minniti says. "If frozen correctly, the taste and texture of the cauliflower shouldn’t change, especially because it has already blanched it. Simply add it to a recipe and continue the cooking process."