You won’t want to share this dish – The Denver Post

By Melissa Clark, The New York Times

I am the lone cauliflower eater in my house. Whenever I cook one, it’s all mine, from the tips of the fractal florets to the bottoms of the succulent stems. I’ve been known to devour an entire head in one sitting — in which case it’s not something I serve with dinner. It is dinner — and a satisfying one at that.

Although cauliflower is delightful in many incarnations, my go-to cooking method is roasting the cut-up florets at high heat, which caramelizes them, turning them irresistibly golden and floppy. The technique is as straightforward as they come: After oiling the florets and spreading them out on a sheet pan, I blast them at 425 degrees, which browns them deeply, but without charring the edges or setting off the smoke alarm.

The only real variables are the seasonings, and the options are many.

With its sweet, cabbagelike flavor, cauliflower is not exactly a blank canvas of a vegetable. But it can play nicely with others, especially sharp, salty, spicy ingredients, which help highlight its gentler side.

Here, crushed olives, fresh lemon juice, garlic and red-pepper flakes provide the needed fire and tang, while cumin adds an earthy note.