Keep a container of this cooked vegetable in the fridge and add it to salads, soups, and side dishes all week long.
In a medium saucepan, bringwell-salted water to a boil. Workingin batches, add cauliflowerand cook until just tender, about2 minutes. Remove with a slottedspoon and let cool completely.Reserve the water and, once cool,combine with cauliflower.
Can be refrigerated for up to 5 days.