I’ve always loved cauliflower steamed until just tender, salted, and served with a little melted butter, or olive oil. But lately I’ve become curious about other ways to serve it, especially now when the vegetable is at peak season, so snowy and tender. Something a little piquant seems called for, to offset the vegetables’ slight sweetness – something acid, something herbal, something cheesy.
Here’s a recipe that does all of that. And the great thing is, it’s easy. Wait – another great thing. When you serve an entire head of cauliflower, all you need is good bread, butter, and salad to make a fine vegetarian meal.