Cauliflower can also be roasted whole or chopped with olive oil in a 425° oven, or cut into florets and added to a stir fry. To take the edge off for use in salads or stir fries, cook the veggie very lightly, until it is about half way done, and then plunge it into ice cold water to refresh its crispness.
If you don’t mind loosing some of the crispness, you can blanch your cauliflower for three to four minutes, let it cool and then transfer it to freezer safe containers for freezer storage and later use. You can save the leaves for use in vegetable stock or even as an ingredient in a soup. Store your cauliflower in a plastic or paper bag in the refrigerator. It should stay fresh under ideal storage for about a week.