Originating in Asia Minor, cauliflower is traced back to wild cabbage, initially cultivated by ancient Romans around 600 BC. Like other members of the brassica family (broccoli, kale, turnips and cabbage) it is high in vitamin C, folate, potassium and cancer fighting antioxidants. When you eat cauliflower (just like it's cousin broccoli) you are eating the tightly clustered florets of immature flower buds called the "curd".

To prepare, cut leaves and any tough stalks then, using a small, sharp knife cut florets from the base. The stems and leaves are completely edible and can be added to vegetable soups and braises if desired. Cauliflower should generally be cooked only until just tender, as it contains phytochemicals which release an unpleasant sulfurous smell when cooked for too long. Typically one would steam cauliflower for 10-12 minutes or until just tender. Another enjoyable way is to roast cauliflower, which concentrates the nutty sweetness. Simply lay the florets in a single layer in a roasting dish, drizzle generously with olive oil, then cook in 350 F oven for about 30 minutes, turning the cauliflower often or until soft and golden. Serve roasted cauliflower with a tasty dip or spread, or combine with arugula, cooked bacon, and some crumbled blue cheese, and dress with a little balsamic vinegar to make a delicious salad.

Popular in many cuisines, cauliflower appears in numerous guises.  In Indian cooking it is often cooked with potatoes, mustard seeds, cumin, ginger, and fresh cilantro. In Sicilian cooking it is matched with pasta, pine nuts, capers, anchovies and raisins, or in Northen Italy it is often braised in a tomato, garlic and Italian parsley sauce and finished with lots of grated Parmesan cheese.

2 cups basmati rice 

2 TBS olive oil 

1 large onion, thinly sliced 

1/4 tsp cardamon seeds 

1/2 tsp ground turmeric 

1 cinnamon stick 

1 tsp cumin seeds 

1/4 tsp cayenne pepper 

2 cups vegetable or chicken stock 

1 large cauliflower, trimmed and cut into florets 

2 large handfuls cilantro leaves, chopped

Put the rice in a sieve and rinse under cold running water. Set aside to drain. heat the oil in a saucepan that has a tightly fitting lid. Cook the onion over medium heat, stirring frequently, for 5 minutes or until soft and lightly golden. Add the spices and cook, stirring, for 1 minutes. Add the rice to the pan and stir to coat in the spices. Add the stock and cauliflower, stirring to combine. Cover with the lid and bring to a boil. Reduce the heat to very low and cook for 15 minutes, until the rice and cauliflower are tender and all the stock has been absorbed. Stir in the cilantro and serve.

Cauliflower Cheese Pie with Grated Potato Crust (The New Moosewood Cookbook) 

(1 hour to prepare) 

Crust:  

2 cups (packed) grated raw potato 

1/4 cup grated onion 

1/2 tsp salt 

1 egg white, lightly beaten 

flour for your fingers 

a little oil

Filling: 

1 TBS olive oil or butter 

1 cup chopped onion 

2 medium cloves garlic, minced 

1/2 tsp salt 

black pepper, to taste 

1/2 tsp basil 

1/4 tsp thyme 

1 medium cauliflower, in small pieces 

2 eggs (or 1 whole egg plus 1 egg white) 

1/4 cup milk 

1 cup (packed) grated cheddar 

paprika

Preheat the oven to 400 F. Oil a 9 inch pie pan 

Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge. 

Bake for 30 minutes, then brush the crust with a little olive oil and bake it 10 more minutes. Remove from oven and turn the temperature down to 375. 

Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper and herbs, and saute over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8 to 10 minutes). Spread half the cheese onto the baked crust (ok if it's still hot). Spoon the sauteed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, pour this over the top. Dust lightly with paprika. 

Bake 35 to 40 minutes or until set. Serve hot or warm.