Cauliflower Steak

Fresh cauliflower steak, when stored in the fridge, usually lasts between 1 to 2 weeks. Once it's cooked, however, it has a shorter lifespan, averaging between 3 to 5 days in the refrigerator. Do keep in mind these timeframes aren't set in stone, and vary based on the freshness of your cauliflower when purchased or cut. Freezing isn't as common for cauliflower steaks specifically, but can be done. It can last in the freezer up to 12 months. When you're ready to use it, move it to the fridge to defrost for a day before cooking.

Cauliflower tends to give pretty obvious signs when it goes bad. The first thing you will notice is a change in color. Fresh cauliflower has a creamy white hue, but when it starts spoiling, brown and/or black spots will start appearing. If the brown spots are minor, you can cut them off. However, if the entire cauliflower steak has become yellowish-brown or has black spots, then it's time to throw it out. Apart from visuals, cauliflower also has a distinct smell when it goes bad, it gives off a strong, unpleasant, and pungent odor - this signifies the cauliflower has gone bad.

• After cutting the cauliflower into steaks, if you're not using them immediately, wrap each steak individually with cling film before storing in the fridge. This prevents them from drying out. • Store the cauliflower steaks in a moisture-resistant container or bag in the refrigerator. Don't wash them until you're ready to use them, this helps prevent the growth of mold. • If you've cooked your cauliflower steaks, store the leftovers in an airtight container in the fridge. Use them within 3 to 5 days. • If freezing, blanch the steaks first. This involves briefly boiling then immediately cooling the steaks before freezing. This helps to maintain flavor and texture. • If buying in bulk, consider freezing to extend the shelf life. Once blanched, spread the cauliflower steaks out on a baking tray and freeze. Once frozen, transfer to a freezer-bag or container for long-term storage.