[butzy]

Cauliflower can be blanched and frozen quite well. Brocoli less so (I find a change in taste after freezing).
And how about veges that don't really require freezing? Like cabbage and beetroot?

 

[butzy]

I have never tried, but I suppose you can blanch and freeze cabbage as well (otherwise, you will have to make lots of sauerkraut /img/vbsmilies/smilies/tongue.gif)

Some other random ideas: (most comes from what my dad used to have in the freezer. He is an avid gardener)

- sweetcorn (off the cob?)

- tomatoes (no good fresh, but they do ok for pastas etc. We used to freeze them whole to safe time, but you could cook them in to have a concentrated paste)

- spinach and other leafy vegetables like rape etc should also work

- green beans,

- carrots

- fava beans

- leeks

- snijboon (I don't know the English name for it, but this page has the latin names and some pictures http://nl.wikipedia.org/wiki/Snijboon). We froze them after cutting, but sometimes also put them in salt and then we would eat them mixed with white beans