Cauliflowers - 2
Big vessels - 2 (One for ice water and one for hot water)
Salt - 2 tablespoons
Break / cut cauliflower into medium-sized florets. Immerse the florets in a big vessel of water alongwith salt. Mix well and let it stand for 30 minutes. Doing like this checks out the worms and eggs in the flowers. Take out the florets and discard the water. Wash well again. WORK IN BATCHES HEREAFTER. KEEP THE ICE WATER READY.
Heat a pan of water and allow it to boil.
Now add the florets to this and allow it to boil for 3 more minutes.
Drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean plate or cloth and cool it to room temperature. Repeat the process with all the florets. Pat it dry.
Fill the florets in a ziplock bag, leaving space in between. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags horizontally in the freezer. This consumes a lot of freezer space and hence I made only 2 cauliflowers. If you have space in the freezer, you can stock upto 5 cauliflowers.