I saw this sculptural Romanescu cauliflower at the vegetable stand the other day, and just had to try it. Roasting is my method of choice for cauliflower, but I thought braising it in a cream sauce might be good too. So I tried it both ways, and yes, I do like it roasted best. It's so simple too. Just cut up the cauliflower into bite-sized florets and toss with olive oil, salt and pepper. Throw them onto a parchment lined baking sheet and roast at 220oC( 425oF) for about 15 minutes or until lightly browned and tender. The roasting really brings out the sweetness of the cauliflower and can be served as a side dish or tossed in a salad.
The creamed cauliflower was braised with thin pork slices, which were first massaged with a splash of sake, chopped garlic, salt and pepper. After pan searing the pork with a little butter, I removed the meat to a plate while I sauteed the cauliflower and some shallots. Add enough cream to cover the bottom of the pan and add a touch of soy sauce. Add the pork slices with any juices back into the pan and braise until the cauliflower florets are tender. Add more cream or milk if the liquid evaporates too much.
How do you like your cauliflower?