Blanched cauliflower can be stored in the refrigerator for a few days

The blanched cauliflower can generally be refrigerated for 2-3 days, depending on the storage temperature, sealing, and pre-treatment method. It is recommended to consume as soon as possible to ensure nutrition and taste. After blanching, cauliflower undergoes high-temperature treatment, which partially kills surface microorganisms, but bacteria may still grow during refrigeration. If using a fresh-keeping box or sealed bag to isolate the air, and the refrigerator temperature is stable below 4 ℃, cauliflower can maintain its color and texture well, and it is relatively safe to consume within 3 days. When storing, it is necessary to drain the water to prevent condensation from accelerating decay. If cauliflower appears sticky, odorous, or discolored, it is not edible. If immediately cooled with ice water and vacuum sealed after blanching, the shelf life can be extended to 4-5 days, but water-soluble nutrients such as vitamin C will decrease with storage time. After refrigerating cauliflower for more than 3 days, even if there are no abnormalities in appearance, it is recommended to heat it thoroughly before consumption. High temperatures can inactivate some spoilage bacteria. Please pay attention to separating it from raw meat and seafood to avoid cross contamination.

When stored daily, it can be divided into single serving quantities to reduce temperature fluctuations caused by repeated use. Suggest pairing with other vegetables to make cold dishes or stir fry, which can increase dietary fiber intake and avoid long-term storage. If longer storage time is required, consider blanching and freezing treatment, but the taste will soften after thawing, making it suitable for stewing dishes. Regardless of the storage method, it is necessary to check for signs of spoilage before consumption.