That steamy, mushy, pale vegetable my mother would try to get me to eat.
She might smother it with cheese sauce, but more often than not it would be served up plain and icky.
I would pick at it, push it around the plate, try to make it look eaten. Or make lots of gaggy noises while I nibbled on it, until she would take it away in a huff. (Yes, I got off easy.)
In spite of my intense dislike of cauliflower and lots of other veggies, I grew up.
Then comes my own family. And they all love cauliflower. Dang it!
So I steam it and sometimes smother it with cheese sauce. I would just not eat it.
And then I really grew up. I discovered things like food channels and the internet. Now I could brave a peak outside the steamed vegetable box I had grown up in. (steamed broccoli-bleck! Steamed asparagus-shutter!)
I found roasted cauliflower and it was wonderful!
I riced the cauliflower and sauteed it with shallots and butter as a rice substitute and I was delirious!
Then someone shared a recipe with me from Williams-Sonoma for Caramelized Cauliflower with Honey and Smoked Paprika. Now I can claim vegetable victory as I share this with you.
And you too can learn to love cauliflower. Your cauliflower guilt will be lifted and you will no longer be shunned by vegetable lovers everywhere.
So except for the red pepper flakes, I pretty much followed the recipe on their site, so there is no need to copy all the instructions here.
But I will share the picture, just to peak your interest. Follow the link down the magic rabbit hole of delectable vegetables and see how delicious this
evil, beneficial, vegetable can be. Conquer it!
And be grateful, all you young things, for having instant access to billions of recipes at your fingertips, night or day, at your whim. Had my mother had that resource when her children where growing up, how much sooner might we all have learned to step out of our steamed vegetable box and breath the fresh air of creatively cooked, tender, crunchy, tasty vegetables.