Pureed soups like this taste great re-heated. For anyone with extra cauliflower looking to make this soup and freeze it in batches, cool the soup down in the fridge completely and transfer the contents to freezer-safe zip-lock bags. Flatten out the bagged contents and place bags in the freezer.
You can thaw and reheat the soup whenever you like. If the contents separate when reheated, use an immersion blender to re-emulsify before serving.