It is proposed that there is more randomiza-tion of the Cl4 of glucose than of galactose, because glucose 6- phosphate is a direct intermediate of the glucose whereas galac-tose may be converted to uridine diphosphate glucose and then t,o glycogen without passing through glucose 6-phosphate.
Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl. Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain. Place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.
As an alternative, you can steam the cauliflower for 5 minutes rather than boiling it. 3. Chill After Blanching. Immediately transfer the blanched cauliflower to the bowl of ice water. This stops the residual heat in the florets from continuing to cook them. Leave the cauliflower in the ice water for 3 minutes. Drain the cauliflower well in a colander. 4. Single Layer Freeze and Final Freeze. Spread the blanched and chilled cauliflower florets in a single layer on a baking sheet. Freeze for 1 to 2 hours. Transfer the frozen cauliflower to freezer bags or containers and