I love the way cauliflower looks and generally buy it at the farmers market. Downside is that I don't tend to reach for it when I'm doing sautes or steams, so often it just sits around in the fridge and doesn't get used. At the farmers market last weekend I spotted some lovely ones: orange, white and purple. I was encouraged to get the purple one, so I did. And determined I would use it this week. But I need a good to-to technique for using cauliflower and I think I've found it.
Soup for dinner.
Saute an onion and some shallots, throw in an entire head of purple cauliflower and a chopped up baked sweet potato. A thing of veggie stock, some fresh thyme and a bay leaf. S & P. Simmer for 20 minutes or until everything is softish. Take out the herbs. Use your hand blender and make it all smooth. Throw in a couple handfuls of cheese (or not). Put it in a bowl and pour some really good olive oil over the top (I used leftover chile oil from when I made hummus) and a splash of vinegar if you're so inclined (I usually am).