Best 2 Freezing Broccoli And Cauliflower Recipes
Broccoli and cauliflower are two healthy and versatile vegetables that can be enjoyed in a variety of ways. Freezing broccoli and cauliflower is a great way to preserve their freshness and nutritional value for later use. Frozen broccoli and cauliflower can be used in soups, stews, casseroles, stir-fries, and other dishes. They can also be steamed, roasted, or microwaved for a quick and easy side dish. Whether you're looking to save time or simply want to enjoy the taste of fresh broccoli and cauliflower all year long, freezing these vegetables is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
BROCCOLI CAULIFLOWER CASSEROLE FROM MCCORMICK®
This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
Provided by McCormick Spice
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
- Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
- Bake 40 minutes or until heated through and top is lightly browned.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 12.8 g, Cholesterol 29.8 mg, Fat 10.6 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 378.8 mg, Sugar 4.1 g
FREEZING BROCCOLI AND CAULIFLOWER
It's great to stock up on vegetables when they're on sale, but sometimes I don't use the quantity I buy on time which isn't thrifty at all. Today I learned how simple it is to freeze fresh broccoli and cauliflower. If I had a garden, this would be a great way to have fresh vegetables year round. I froze both broccoli and cauliflower, and it was so quick I have no excuse not to do it next time. Recipe courtesy of wikihow.com.
Provided by AmyZoe
Categories Low Protein
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Wash broccoli or cauliflower in cool water while you start a pot of water to boil.
- Add a large pinch of salt to the water.
- Trim and peel broccoli or cauliflower stems.
- Cut broccoli and cauliflower into separate florets of a size that appeals to you. Many prefer 2" long by 1 1/2 " wide.
- Fill strainger with vegetables and plunge into boiling water.
- Wait 30 seconds and dump into ice bath for 30 seconds to stop cooking.
- Drain the vegetables and put them into freezer bags.
- Label and keep for 6 months.
Tips:
- Choose fresh, high-quality broccoli and cauliflower.
- Before freezing, wash and cut the vegetables into florets.
- Blanch the vegetables in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
- Drain the vegetables thoroughly and pat them dry before freezing.
- Store the vegetables in airtight containers or freezer bags.
- Label the containers or bags with the date and contents.
- Use the frozen vegetables within 12 months.
Conclusion:
Freezing broccoli and cauliflower is a great way to preserve their freshness and nutrients. By following these tips, you can ensure that your frozen vegetables are of the highest quality and that they will last for months.
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