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Bring a large pot of water to a boil. Make an ice bath. Place the cauliflower in the boiling water. Transfer the cauliflower to the ice bath.
Blanching cauliflower will destroy enzymes that cause it to break down and lose its color and flavor. To blanch cauliflower, bring enough water to cover the cauliflower to a rolling boil in a large pot. Neglecting to blanch the cauliflower before freezing it will probably result in mushy, discolored cauliflower when you thaw it later. It's worth the effort to blanch it first. While the water is coming to a boil, place ice cubes and water in a bowl large enough to hold the cauliflower. You'll plunge the blanched cauliflower into the water after boiling it to immediately stop it from overcooking. Boil it for 3 minutes, which is long enough to kill the enzymes that ruin the cauliflower's flavor over time. If you have too much cauliflower to fit in the pot all at once, blanch it in patches. Use a slotted spoon to move it from the pot to the bath of ice, to stop it from overcooking. After about 3 minutes, you can drain the water and ice away. The cauliflower is now ready to freeze.