Karen/NoCA wrote: When I discovered roasting it....it was wonderful! I especially love it with tarragon and EVOO, then a sprinkle of lemon juice at the finish. I cut the flowerettes in half, put cut side down and let them all caramelize. Yum!
Agreed, it turns out quite sweet. And I find it particularly compatible with lamb, both forceful flavors. I think the bad rap for cooked cauliflower is the cooked-too-long boiled versions many of us grew up with. Naked or buried in what, in my memory, looks like Cheez Whiz.