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Feb 9, 2011 07:54 AM

Roasting frozen cauliflower?

I have a ton in the freezer that I blanched first. If roasted, would it come out OK or a soggy mess?

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  1. I think it would be just fine....

    1. The best way to find out, obviously, is to give it a shot. However, I would worry that the cauli can't be dried enough for it to roast properly. Whenever I roast cauli, it's fresh, and I wash it either a day ahead and let it dry overnight, or wash it WAY ahead of time so there is no liquid left.

      Let us know how it turned out.

      4 Replies
      1. re: linguafood

        Agreed that eliminating excess moisture is the key to successful roasting. I've even been known to use my daughters' blow dryer on a chicken now and then.

        But I'm afraid that the blanching and freezing will have broken down the cellular structure to the point that the cauliflower will turn out mushy. If so, all is not lost; can you say "cauliflower soup"?

          1. re: alanbarnes

            Alan, you are brilliant. I am SO using the hair dryer trick next time I roast a chicken, just for the reaction from my hubby, who already thinks my cooking habits can be "kooky."

            1. re: ludmilasdaughter

              I don't go to such lengths and my cauliflower and chicken both cook up well crisped or carmelized. I dry chicken with paper towels, brush with melted butter and roast at 400 for a beautifully browned skin. Another alternative is to clean it, blot it, and keep it in the fridge uncovered overnight. That's how I dry and crisp up turkeys for deep frying for Thanksgiving.

        1. I also think it would be a textural disaster, maybe better suited to use in a cream soup or in a bake with cheese?

          1. I agree that the texture will probably be too soft but it's worth a try as long as you have the ingredients on hand to turn it into soup if need be. Thaw it on a rack first, preferably setting up a portable fan to blow on it for several hours until the exterior is dry. Roast it on the rack to allow maximum heat circulation and prevent the florets sitting in exuded puddles.

            4 Replies
            1. re: greygarious

              Thanks for the tips, all. I think you are right -- it is destined for soup.

              1. re: frogmountain

                I'd still try roasting it - if you blanched it minimally, it will still be crisp. I've got some frozen cauliflower in my fridge and I will try it tonight. I have to say that blowing on it with a fan or blow drying or leaving it out to dry overnight is making things too difficult.

              2. re: greygarious

                Would a salad spinner work to remove the moisture?

                1. re: Frosty Melon

                  That might work somewhat, but I think you would have to blot each piece individually to remove the maximum moisture. I don't even rely on just a salad spinner to dry lettuces.

              3. Timely question. I actually tried to roast a frozen vegetable last night (green beans . . . I know, I'm a little embarrassed that I tried). They started out a bit firm, but become softer the longer I roasted it, and shriveled rather than crisped. The flavor did change somewhat, but it was hardly tasty enough to reward me for my impatience (my market trip is tomorrow). In fact, they came out surprisingly close canned beans, but without the metallic taste.

                1 Reply
                1. re: onceadaylily

                  I don't buy vegetables out of season, so fresh green beans are not for me right now. But I have had great success with roasting them first, and then freezing them.