To freeze cauliflower, you do need to blanch it first. That extra step will only take a few minutes, and the improvement in texture when you finally get around to eating the cauliflower is well worth it.
I like to briefly blanch or steam cauliflower before pickling it, too. You still get plenty of crunch, but without the crumbly consistency that raw cauliflower can have. Try these 24-Hour Cauliflower Pickles or this Curried Cauliflower Pickle.
Photo: ŠLeda Meredith