Cauliflower is my best friend. I know that she can have qualities that you may not like- like her gaseous nature. But overlook it because her other qualities far outweigh her gas inducing nature. For one she is way more versatile than you may thing. You can pickle her, roast her, make her into 'mashed potatoes' without a single potato, use her for pizza crust and yes, my favorite way raw-dipped in some amazingly good dip.
I have collected a few cauliflower links from my blog and others. As well as the very simple dish I made the other day that was really a stellar lunch.
Another crust of cauliflower is here at The Daily Dish
Spanish Cauliflower Rice, at A Veggie Venture.
Roasted Cauliflower Soup here and Broccoli/Cauliflower Soup
Roasted Cauliflower Toss
3 cups of cauliflower, cut into equal sized florets
2 tablespoons parmesan
1 tablespoon olive oil
salt and cracked pepper
garlic powder to taste
This is obviously very simple. Roast the cauliflower until there are browned ends. The cauliflower will be crisp tender still. Toss with oil, salt and pepper, garlic powder and parmesan.