cruciferous veg and their starchy buddies, OH
i mean, if you're going to do cauliflower, and it's pretty much one of my favourite vegetables ever (and i like many, and many of them are fellow crucifers, like cabbage) and you should really do cauliflower all the time when it's in season and all gorgeous, it just seems a horrid shame to steam or mash the crap out of it and then just drown it in cheese, or worse yet, force it down plain like that, when it's utterly, utterly UTTERLY orgasm-inducing roasted. i'm amazed that nobody i know seems to know about roasting cauliflower. heck, when i do aloo gobi soup, i actually like to let the cauliflower and potato get a bit brown before adding stock and everything to the soup; even though i whizz it all into a puree anyway, roasting the cauliflower brings out a bit of sweetness in it which is really magnificent. so here's what i do, and it's so stupidly basic that i'm pretty sure i can't even call it a "recipe":
preheat oven to 350 degrees. peel and cut two potatoes into chunks, then boil on the stove in salted water until just a little softer than raw. meanwhile, cut cauliflower into florets roughly the same size as the potato bits, and wash thoroughly. drain potatoes and chuck them into a roasting pan along with the cauliflower. drizzle over a few good glugs of extra-virgin olive oil, sprinkle over a generous pinch of salt and just a teensy weensy bit of freshly ground pepper. chuck it in the oven, checking occasionally to flip over vegetables and make sure nothing gets too stuck, until everything's nice and brown and crispy and FREAKING AWESOME.