Clean the head of cauliflower by washing it off and removing dirt or debris.
Cut the head of cauliflower in half, then into quarters. Remove the florets from the core and break them apart either by hand or cut them into smaller pieces with a knife.
Bring your water to a boil in a large pot, then add the cauliflower. Blanch for about 1-2 minutes.
Pour water and ice into a large bowl. Scoop the cauliflower from the pot with a skimmer and transfer it to the ice bath. Let the cauliflower chill for 2 minutes.
Remove the cauliflower florets from the water and pat them dry to remove any excess moisture.
Spread cauliflower florets in a single layer on a baking sheet. Freeze for 1-2 hours.
Toss the frozen cauliflower into freezer bags and store it away for several months.
Notes
BLANCH: Blanching helps vegetables keep their vibrant colors and retain nutrients.
LONG-LASTING: Freezing cauliflower can have the vegetable last in your fridge for up to 8 months.