My blog will be on hiatus from October 1-12 while I am traveling! See you then!
The early English form of “cauliflower” was colieflorie or cole-flory, which seems related to French chou fleurie, flowering cabbage. I prefer it to cabbage, especially when roasted. The caramelization makes it delicious enough to eat with just salt and pepper. You can roast it in slices or florets to maximize the caramelized surface areas, but roasting a whole one is also fun.
I used this recipe from Nomnom Paleo, which involves placing the cauliflower on a cast-iron pan, covering it with foil, baking to make sure it’s cooked all the way through, then removing the foil to let it brown.
You can do all sorts of fancy things with this cauliflower. I put mine in a dish with chickpeas and harissa, the spicy Tunisian chile paste. It was flavorful, and not overwhelmingly hot.