The Harvest forum (linked on this forum front page) is the food preservation forum here so you'll get more relevant info there. Meanwhile I linked the instructions for doing it below. Cauliflower normally freezes quite well and IME with doing it turning brown isn't normal. Either the heads were way too old, blanched too long, or it wasn't ice cooled properly after blanching and before packaging. Dave Here is a link that might be useful: NCHFP - How to freeze cauliflower

I've never done it that way, so I don't have an answer, but here is an article NCHFP Freezing Okra. It appears after blanching you would not need the egg and milk to get the cornmeal to stick. The harvest forum had many threads on okra, and there are others here on the Oklahoma forum. Alot of people "blanch" in the oven. I cooked some that way last year, breaded and baked, since I'm not much of a fry person. Here's Dawns instructions from another thread which I think answers your question: posted by: okiedawn on 07.29.2010 at 03:59 pm in Oklahoma Gardening Forum Keith, I like to oven blanch it first. TO OVEN BLANCH: Pre-heat the oven to 350 degrees Fahrenheit. Wash the okra, remove the caps and bottom ends and slice crosswise into 1/2" thick slices. Lay in a single layer on cookie sheets and blanch for 5 to 10 minutes. I think 5 is fine but sometimes I leave it for a bit longer, not necessarily intentionally, but since I'm usually doing several things simultaneously as I 'put up' the harvest, I sometimes lose track of the time, esp. if I forgot to set the oven timer. Remove the cookie sheets from the oven and let okra pieces cool. Once cook, pack into freezer bags or plastic freezer containers, seal and label. Do not decide to nibble just one piece after it comes out of the oven, or you'll end up munching on all of it and will have nothing left to go into the freezer. Big fat okra chips are every bit as good as potato chips, esp. if you sprinkle them with salt or your favorite spice mix. [Note: It is not my fault if you consume all your newly-blanched okra in this manner.] TO BLANCH IN BOILING WATER: If you prefer to blanch in boiling water, use 1 gallon of water for every pound of okra you have to blanch. Divide pods by size into two groups--those 3" or smaller and those larger than 3" and blanch the smaller ones for 3 minutes and the larger ones for 5 minutes. After they cool, you can pack them into bags or containers whole, or can slice them into 1/2" pieces. Seal, label, freeze. You can freeze it plain and bread it after removing it from the freezer. Just bread it without thawing it, and then cook it immediately. Or, you can bread it before freezing it. TO BREAD: After using the blanching method of your choice, you can bread the okra any way you wish, using your favorite breading recipe, and then freeze it in a single layer on a cookie sheet. Once the individual pieces are frozen, remove from cookie sheet and place in freezer bags or containers, label and seal. When you're ready to cook it, remove it from the freezer and allow it to thaw a tiny bit as the oil heat up, then cook as usual. When breading, you can keep it simple by just dredging it through cornmeal, or flour if you don't use cornmeal, or a combination of flour and cornmeal. You can dip the okra in milk or egg before dipping it into the breading mix....just fix it like you were going to fry it immediately. You can sprinkle it with salt and pepper if you want, or mix in salt and pepper with your breading material. FREEZE IT: At this point, some people freeze it in single layers as is on the cookie sheets, then move it to containers to place in the freezer. OR PARTIALLY FRY IT: Some people like to fry it a little bit, just until the breading shows the first hint of golden brown color, then freeze it on a cookie sheet and then place in freezer containers.

I think it depends on the veggie, the use of it, and the storage time. In this case corn. For corn, there are several factors. On cob or shucked? Blanched on cob, or blanched after taking off the cob? Freezer store time for a few weeks due to surplus, or stocking up for the winter? Do you IQF, or whole bag freeze? Ziplock bag or vacuum seal bag? Personally, for whole cob freezing.. I prefer to leave it on the cobs and halve the cobs (for easier space storage) and blanche it before IQF and either ziplock sealing for short term or vacuum sealing for long term freezing- unless the corn is less than 12 hours old, then I will often IQF it and vacuum it. But for off the cob, I prefer to shuck the cobs onto cookie sheets, and IQF it without blanching before bagging- again ziplock for short term or vacuum sealing for longer term. If I know I am going to use the corn for creamed corn, I prefer to blanch it on the cob, shuck it, then just put into bags, either ziplock or vacuum. Though most often, I shuck it raw, and oven or smoker dehydrate it, and use the cobs to make corn stock for the freezer. If you really can't hang with unblanched frozen cob corn, shuck those suckers for cream corn, and use the cobs for stock.

Haven't frozen it myself but was thinking the same^. This is info from a quick check... There is no need to blanch cauliflower rice before freezing it. Simply divide freshly-made cauliflower rice into meal-size portions, and put each portion in a freezer-safe bag. Squeeze out as much air as possible, and seal. Keeping the air out of the freezer bags helps ensure your cauliflower rice stays good in the freezer for as long as possible. Flatten and label the bags, and stack in the freezer. Cauliflower rice will keep in the freezer for several months. To use frozen cauliflower rice, let it defrost first in the fridge, or cook immediately on a frying pan.