Cauliflower

The cauliflower can be blanched until just tender (about 2 minutes less than full cooking time) up to 1 day ahead, shocked in ice water, and refrigerated. Before serving, finish cooking in boiling water for 2-3 minutes or reheat gently in the prepared sauce.

Store cooked cauliflower in an airtight container in the refrigerator for up to 3 days. Note that the texture will soften further upon storage. Reheat gently in a covered dish in a 300°F oven with a tablespoon of water, or briefly in the microwave. The butter sauce is best made fresh, but can be stored separately for up to 2 days and gently reheated.