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Broccoli & Cauliflower

Normally I would get fresh veggies every other week on my mini-shop but due to circumstances I stocked up and will freeze some myself. This method may seem unorthodox, as it takes some shortcuts from the usual blanch, chill, dry, freeze. These are still uncooked and will need to be cooked to your preferred level of doneness.

Trim your broccoli.
Remove stalks, and trim florets into uniform sizes. Save the stalks we will use those later.
Bring a large pot of water to a boil.
Have a large bowl of ice water ready. I used reusable ice packs, but you can use cube ice.
Pack florets into freezer bags about one fat cup in each.
Add a small pat of butter to each bag. This coats the broccoli with a thin layer and protects from freezer burn, and adds some flavor to the final product when used.
Place two or three filled and sealed bags into the boiling water for five minutes.
Then into the ice water until chilled.
Pat the outside dry, and onto a sheet pan and into the freezer.
Trim down the cauliflower by inserting a knife into the core, and pop the leafy end off.
Trim off any remaining leaves.
Cut in halves.
Then quarters.
With a flat side of a quart on the cutting board.
Cut at an angle to remove the core.
Separate and trim the florets into uniform pieces and repeat the process of blanching and freezing as the broccoli.
Combine any remaining bits to make one serving in the fridge for an upcoming side dish.
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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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