The first time I really enjoyed cauliflower was at a food & wine event at the Culinary Institute of America in Napa. They served a cauliflower soup that was mildly spiced with flavors of the Mediterranean. Delicious! Since that day, my favorite cauliflower dishes continue to be those spiced with turmeric and paprika.
Seasonal Recipe: Roasted Cauliflower
Chop one head of cauliflower into florets. Click here for a guide on how to chop cauliflower easily. Place cauliflower in a large bowl. Pour 1 Tablespoon extra virgin olive oil over florets and sprinkle with salt, pepper, and just a small dash of both turmeric & paprika. Mix florets to make sure all florets are flavored. Place florets on a baking sheet. Bake at 450 degrees for a total of ~25 minutes, mixing/turning halfway through.
Make it a complete meal:
Cauliflower goes nicely with a rice dish. I served it with a wild rice & lentil dish I found from Epicurious – Click here for the recipe. I replaced the pancetta with toasted walnuts and thought it was delicious – the crunch of the walnuts really adds a nice texture balance.