We have a variety of cauliflowers you’ll see over the Summer season (and even some frozen cauliflower over the Winter!)– white, neon green, and even violet. It can be eaten raw, roasted, steamed or braised, and is an excellent protein-substitution for a center-of-the plate item.
One of the simplest ways to prepare it is by roasting:
Remove the florets from the thick stock. Blanch these in boiling salted water for about five minutes. Remove the cauliflower from the water and let it dry in a strainer or colander.
Roast the cauliflower at 350 with ¼ cup of olive oil in a shallow sauté pan or a shallow roasting pan. Add a bay leaf and a teaspoon of dried thyme. Use a large spoon to toss the cauliflower every few minutes with the oil and herbs.
Remove from the oven and garnish with minced parsley.