Place prepared cauliflower into a microwave-safe casserole pan. Add about a half inch of water; cover, and cook on HIGH (100%) for two minutes. Let stand five minutes.
Place cauliflower in steamer and cook for 8 - 12 minutes or until tender-crisp.
To boil cauliflower, cook one pound, covered in small amount of boiling salted water for about 8 - 12 minutes or until tender-crisp.
To freeze, begin by washing cauliflower and removing woody ends of the stalk and tough leaves. Cut into one inch sections and blanch for 3 - 5 minutes. Submerge vegetable in ice water for same duration of time. Drain, and place in freezer containers.