Cauliflower: Boring?

Or worse, Cauliflower: Ugh!?!?!

Well, if you really hate the flavor of cauliflower, I probably can't help you, but if you're merely bored with steaming it . . . well, this recipe may be for you!

I love the Cauliflower with Melted Onions and Mustard Seeds from Food and Wine December, 2000. It's easy, and melt-in-your-mouth delicious! You place the cauliflower florets into a roasting pan, stems up, with vegetable oil and some butter (I always use a bit less than is called for), season with salt and pepper, cover with foil, and roast at 450 for 30 minutes. Then you turn the heat up to 500 for 10 minutes. Then you remove the foil and cook for another 10 minutes. This creates lovely little caramelized florets that melt in your mouth. But that's not all!

While that's going on, soften sliced onions in oil in a skillet over low heat, covered. Let them cook about 20 minutes until very tender. Stir in some curry powder and mustard seeds, and cook 5 more minutes. Then add some lemon juice, season with salt and pepper, and serve in a bowl over the cauliflower.

I leave out the cilantro sprinkled on top that the recipe calls for, as I'm not fond of it, but all you cilantro lovers might like that even more.

I recently prepared this along with Parmesan Crusted Chicken (Food and Wine August, 2003), cooked in the oven with the cauliflower, and they were wonderful together!