From “David Tanis Market Cooking.” His directions call for you to reserve stems, etc. for another use – but I throw them in the food processor and chop them finely, then include.
Ingredients:
Salt 1 large cauliflower 4 tablespoons unsalted butter 2 teaspoons grated fresh ginger 1/2 teaspoon turmeric 1/4 teaspoon pepper 1/8 teaspoon nutmeg 1/8 teaspoon cloves Pinch cayenne 2 tablespoons chopped chives 1 tablespoon lime juice, or to taste
Preparation:
Heat oven to 400 degrees.
Bring a large pot of well-salted water to a boil.
Cut cauliflower into tiny florets, as small as possible. Save stems and other trimmings for another purpose. Working in batches, cook cauliflower in water 1 to 2 minutes or just until tender but still firm. Scoop from pot and drain. Continue until all cauliflower is cooked. Move drained cauliflower to a heatproof serving dish. Taste to see if it needs more salt.
In a small skillet, melt butter. Stir in ginger, turmeric, pepper, nutmeg, cloves and cayenne. Drizzle butter over cauliflower and toss gently. Put into oven and bake 10 minutes or until heated through. Sprinkle with chives and drizzle with lime juice and serve immediately.