i wouldn't really call it a flower

cauliflower or "cabbage flower" is something I ate a great deal of growing up, but never especially enjoyed.  it was usually served steamed, watery and on the bland side of things.  sometimes served with cheez whiz, which is a sauce that you can conveniently scoop out of a jar and melt, in order to easily pour over any vegetable. you can also add it to macaroni noodles for a "homemade" macaroni and cheese sauce or add salsa to it for a homemade chili con queso dip.

on a recent visit to New Orleans, we ordered a fried cauliflower appetizer served with a chile vinegar sauce.  Although everything is better fried, including the pickles, oysters, okra, chicken and dough that were also consumed on this NOLA trip, I try to steer away from the deep fried lifestyle at home. This appetizer opened my eyes to the flavor potential of cauliflower that is so often masked or subdued by steaming.  It also inspired me to pair it with something more acidic, to give it a little zing.

this is a good side dish for any meal, and is also nice served chilled in a salad.

ROASTED CAULIFLOWER
1 head of cauliflower, trimmed and broken into small florets
4 cloves of garlic, chopped finely
Juice of half a lemon
1 tablespoon olive oil
1-2 tablespoons of grated parmesan to finish

Preheat oven to 450 degrees. Trim cauliflower and set aside in a mixing bowl.  Mix garlic, lemon and olive oil in a small bowl.  Pour the lemon garlic mixture over the cauliflower and stir to coat the florets evenly.  Spread onto a cookie sheet or baking dish, and bake for 5-8 minutes or until tender.  The cauliflower may brown on one side, but that adds to the flavor.

Toss with parmesan before serving.