Cauliflower enjoys the broadest acceptable texture range of just about any vegetable. When spanking fresh, it’s always delightful raw: crunchy white puff balls as a very satisfying crudité. And at the extreme other end, cauliflower is also brilliant when boiled and mashed. In this recipe, the high-temperature roasting process allows cauliflower to become simultaneously fork tender and chewy, with delicately crisp surface points surprising you at random. The cheese crust helps greatly.
1-2 tablespoons olive oil
A 2-pound cauliflower, trimmed and broken or cut into in small (3/4-inch) pieces (about 8 cups)
2 cups minced onion
1/4 cup (possibly more) grated fontina or sharp cheddar—or shredded parmesan
1/4 teaspoon salt (or to taste)
• Sprinkle some toasted breadcrumbs over the cauliflower after they come out of the oven.
• Include a thickly sliced carrot.
• Swap in some broccoli - solo, or in combination with the cauliflower.