I adore cauliflower. One of my top 3.
It’s addictive roasted - I can eat a whole head that way if I let myself. Vary the seasonings - plain s&p, or indian spices, or smoked paprika, or garlic and thyme, or whatever appeals.
Soup (puree) is another go-to — aromatics, stems and florets, seasoning profile of choice, optional creamy agent (milk, coconut milk, cashews) and puree. This always makes more than I think it will, and is somehow more filling.
If you similarly cook the cauliflower without any liquid and skip or minimize the creamy additions, this makes a great sub for mashed potatoes too. Good with steak, fish, scallops. You can cut in half a potato if the pure cauliflower flavor is too strong for you.
Love cauliflower cheese (gratin).
And any which way indian style.
Oh - tempura cauliflower is good, and works well with sauces that work with chicken wings (I’ve tried buffalo, soy-ginger, and korean bbq/gochujang).
I’ve not enjoyed cauliflower rice much, though. Store ones use mostly stems and I can taste it. Every so often I’ll mix some in with actual rice to add bulk and a veg for fried rice, though. Iirc I also mixed it with bulgur and/or lentils for vegetarian stuffed peppers.
