- cal. (kcal) 40
- Makes: 4 servings
- Prep: 15 mins
- Cook: 2 1/2 minutes
- Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and line a baking sheet with paper towels. Add 6 cups cauliflower florets (from 1 1/2 heads) to boiling water and cook 2 to 2 1/2 minutes, checking every 30 seconds, until a knife pierces the flesh with little effort. (You don't want cauliflower to cook all the way through because you'll be reheating it.) To test, with a slotted spoon, remove a floret and dip into ice water. Taste for doneness; it should be firm to the bite and look vibrant. Using slotted spoon, transfer florets to ice water to stop cooking process. Let sit until cool, then transfer to baking sheet to dry. Place in a paper-towel-lined storage container and refrigerate. Cauliflower will keep for up to 1 week in the fridge.
- Recipe courtesy of Live to Eat by Michael Psilakis.
Nutrition Information for Blanched CauliflowerServings Per Recipe: 4
PER SERVING: 40 cal., 50 mg sodium, 8 g carb. (3 g fiber, 3 g sugars), 3 g pro.