Cauliflower, beyond the rice bowl
Roasted edges, a soft centre and a vegetable that deserves more than one job.
Use the whole vegetable
Separate the florets into similar sizes. Trim the stem, remove any tough outer parts and slice the tender centre more thinly. Sound outer leaves can be washed and roasted too, though thick stalks may need longer than delicate edges.
Roast rather than crowd
A dry surface and a roomy tray help cauliflower colour in the oven. Toss with a little oil and spread into one layer. Check and turn as it cooks. A crowded tray traps steam and gives a softer finish.
For a rice-style texture
Pulse small batches in a food processor, stopping before the pieces become a paste. A box grater also works. Cook briefly in a wide pan and let excess moisture evaporate. The result is a vegetable accompaniment, not a like-for-like nutritional replacement for rice.
Finish simply
Lemon zest, parsley or toasted seeds are enough to change the mood. Add dressings a little at a time and taste. Keep allergen-containing additions separate when sharing a meal.
