Cauliflower Bouquet

I cannot get into the cauliflower “steaks” thing.  I’ve tried and tried and I don’t know about you, but I end up with a crumbled mess.  I would cook cauliflower more often if it was easier to work with, but as well as being a terrible baker, I also have horrible knife skills.  Cauliflower steaks are probably not going to happen in my repetoire.  I’m just not that talented.

Then the intrawebs happened.  I stumbled virtually onto whole roasted cauliflower nirvana.  Why have I not thought of it before?!  Probably because I had pretty much given up on cauliflower being anything other than soup or roasted florets.  *yawn*  But roasting a whole head intact?  The possiblilities are endless and so are the sauce options.  And it’s a gorgeous presentation without having to do a whole lot.  Hubs and I are addicted.  I see many heads of cauliflower in our future.

Cauliflower is like the chicken of the vegetable world.  It does have a distinct flavor, but it’s subtle, and adapts well to just about any flavor combination you can dream up.  I’m already thinking of how I can do an Italian version, or bbq sauce on the grill…good gravy I just drooled a little bit.

Currrently, Hubs and I are hooked on an Indian/North African ish type sauce that is amazing.  I would definitely do this with vindaloo and I think I just might this week.  Maybe I’ll whip out the harissa.  What’s going to happen?!