At the farmers' market this week I found huge heads of an odd cauliflower cultivar, the underside tinged purple and the florets tiered instead of a smooth dome. It was gorgeous, fresh from the Punta Gorda soil and carried tasted of that mild, vegetal spice that make this veggie one of my favorites. I bought way, way too much of it.
People are often afraid of cauliflower, based on the crappy boil-in-bag versions of our youth. Don't be.
I almost always follow a simple roasting recipe (below) that's easy, quick and makes the most out of this great veggie. But in order to eke a little variety out of my massive haul, I tracked down 9 other recipes that cover the cauliflower bases.
This article appears in Dec 31, 2008 – Jan 6, 2009.