The Best Ways to Store Cauliflower

Cauliflower may not be the most glamorous vegetable, but it’s having its moment, especially with popular trends like cauliflower rice and cauliflower crust pizza. Whether you're new to cooking with cauliflower or you're tired of it spoiling too quickly, keep reading for the best tips on how to make your cauliflower last longer.

How Long Does Cauliflower Stay Fresh?

Should Raw Cauliflower Be Stored in the Fridge?

To get the longest shelf life from your cauliflower, refrigeration is key. This slows down the spoilage process, giving you extra days of freshness. While storing it on the counter is an option, it’s not the best choice. However, if you plan to cook it the same day you buy it, keeping it on the counter works just fine.

Ways to Store Cauliflower in the Fridge

Cauliflower thrives in a dry environment with plenty of airflow. If you’ve purchased a whole, unwrapped cauliflower, store it loosely covered or in a perforated bag, with the stem facing up. This helps prevent moisture from gathering on the florets, which speeds up spoilage.

Sometimes cauliflower is sold shrink-wrapped or tightly packed in plastic. This packaging keeps moisture and contaminants out, protecting the fragile florets. If the plastic is tied, simply untie it and store the cauliflower loosely. For pre-cut cauliflower in a bag, carefully poke a few small holes with a sharp knife. To maximize freshness, avoid washing cauliflower until you're ready to use it, as moisture is the enemy.

How to Freeze Cauliflower

Cauliflower can be frozen for up to a year, making it an excellent way to preserve your produce and reduce waste. However, freezing cauliflower requires a little more effort than just tossing a whole head into the freezer.

Start by removing any leaves and stems. Inspect the head for any brown spots and carefully cut them off. Then, core the cauliflower and cut it into bite-sized florets. In the meantime, bring a large pot of heavily salted water to a boil and prepare a large bowl of ice water. Rinse the cauliflower in a sieve, then add it to the boiling water for about 3 minutes.

Using a slotted spoon, carefully transfer the cauliflower to the ice water to cool. While it cools, line two sheet pans with tea towels and spread the cauliflower on the trays. After a few minutes, the cauliflower should dry. Use the towels to gently blot excess moisture, then line the trays with wax paper or a Silpat mat.

Spread the florets evenly on the trays so they don’t touch. Place the trays in the freezer and let the cauliflower freeze solid, which should take about 3 hours. Once fully frozen, transfer the florets to a freezer-safe zip-top bag, making sure to label and date the bag. Freezing the cauliflower on a sheet tray before bagging prevents the florets from sticking together and forming a solid lump.

How to Tell If Cauliflower Has Gone Bad

Cauliflower is naturally white, which makes it easy to spot any discoloration. A few small brown spots are normal and caused by oxidation, and they are still safe to eat. However, if these spots start to soften the cauliflower a few days later, it’s a sign that the vegetable is beginning to spoil. Black spots, on the other hand, are a clear indicator that your cauliflower is going bad.

Black spots can also cause the cauliflower to become slimy. Any slimy or goopy areas are a clear signal that it's time to throw the cauliflower away. Keep an eye out for mold as well. If you notice any mold spots, discard the entire head. Mold spores are microscopic, so by the time you can see the blooms, the whole head is likely covered with spores.