I was planning to buy frozen broccoli and cauliflower a few weeks ago. They were on my shopping list several days in advance. Then Super King advertised both at 49¢ per pound, which is about a third of what the market was charging. Ok, fine, I'll do it myself.
The National Center for Home Food Preservation has guidelines for more than canning. I followed their very basic instructions for broccoli and cauliflower. Don't freak out over the part about soaking for bugs; that's mostly for home-grown vegetables. Chop them into reasonable pieces, blanch for a few minutes, pat dry, freeze flat, and transfer to a freezer container. Ten minutes of work, an hour or two of inactive time, and you're done.
You do get more vitamins in store-bought frozen vegetables. They're processed soon after harvest. This was the next best option. And it turned out the other market didn't have frozen cauliflower anyway. Since bags of veggies are often 12 oz now, I have the equivalent of two bags of each for $3. I'm pretty happy about that.
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