Cauliflower, I fell in love with you again

I have been making cauliflower a tried-and-true way for years. It is from Cook’s Illustrated. I cut the head into careful wedges (eight of them) and I lay them on a parchment covered baking sheet. I spray them lightly with olive oil. I cover the sheet with aluminum foil and bake for 10 minutes at 400 degrees. I then remove the foil and bake again for 10 minutes, then I flip them a bake again. Salt and pepper and you have fine cauliflower.

This week I wanted a change. Cauliflower is good, but if the cooking is daunting or you have done it again and again it might linger in your fridge too long. Here is my new way. I boiled the whole head for 5 minutes, rubbed it all over with good olive oil, salt and peppered it and then roasted it in the oven at 450 for 45 minutes. It turns into this golden-brown round beauty. Then the sky is the limit. Make a sauce. Combine tahini, lemon, honey, and your favorite hot sauce and add water to your desired thickness or make a simple cheese béchamel and pour over. What sauce would you make? (that green sauce from Trader Joe’s might work) Enjoy.