Roasted Cauliflower
Roasted cauliflower tastes like a completely different vegetable from the boiled cauliflower our mothers made. Rather than boiling cauliflower or even steaming it, roast it to bring out cauliflower's natural sweetness, while limiting the strong flavor that it gets when it's overcooked. The texture ends up being crisp-tender rather than mushy and water-logged. Roasting cauliflower causes its natural sugars to carmelize, making it even more delicious. You can also broil the cauliflower for a couple of minutes at the end of the roasting time until slightly brown for a more charred look.