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1. Wash cauliflower heads and remove leaves and woody stems. Break each cauliflower heat into 6 to 8 clusters. In 6-quart Dutch oven cook cauliflower, covered, in a small amount of boiling salted water about 8 to 10 minutes. Drain. Transfer to a covered storage container and chill up to 24 hours.
2. Meanwhile, for pesto, in a food processor bowl or blender container combine snipped parsley, walnuts or almonds, oil, tarragon, garlic, and vinegar. Cover and process or blend with several on-off turns until smooth. Transfer to a storage container and cover and chill.
3. Place cauliflower in a microwave safe 2-quart oval baking dish. Microcook on 100 percent power (high) for 4 to 6 minutes, turning dish once. Drizzle melted butter over cauliflower. Pour half of the pesto around base of cauliflower and pass remainder. Makes 12 side-dish servings.