Mary's Recipe: The Case for Cauliflower • Salt Lake Magazine

Warm Cauliflower Salad:

Steam small cauliflower florets until just tender. Toss with cooked, diced bacon, sautéed chopped onion, balsamic vinegar, a pinch of mustard, salt, a teaspoon or so of honey, pepper and chopped parsley. Serve warm.

Cauliflower “Couscous”:

Wash cauliflower florets and pulse in the processor until they resemble couscous. Sauté cauliflower kernels in olive oil with garlic clove until al dente. Season and top with mixed roasted vegetables and pine nuts.

Roasted Cauliflower:

Toss cauliflower florets in olive oil and place in an ovenproof pan with mashed garlic. Roast at 500 degrees for about 15 minutes, turning frequently so cauliflower browns lightly. Squeeze lemon juice over the florets and sprinkle with freshly grated Parmigiano-Reggiano.

Cauliflower Mash:

Boil cauliflower florets until tender; drain thoroughly and pat dry. Do not let cool. Put florets in food processor with 2 Tbsp. cream cheese, 2 Tbsp. salted butter, 1 clove minced garlic and pulse until smooth. Thin with chicken or vegetable stock, if necessary. Season liberally with pepper. Garnish with chopped chives.