For years I despised cauliflower. I thought it was bland and boring and I wasn’t wrong, it is both of those things. But now what I do differently now is embrace it for its “flaws” and instead of avoiding cauliflower, I use it as a canvas to take on any flavor I’m craving. So, instead of leaving it plain, I season the heck out of it, top it with fresh herbs, walnuts, lemon juice and olive oil. Roasting cauliflower (versus blanching) gives it great flavor too. The tops of the cauliflower florets become toasting, giving it really amazing crunchy texture. The interior of the cauliflower is tender and soft yet still with a bit of bite.