(cauli)flower arrangements

What if my bridal bouquet was made out of vegetables instead of flowers? A few stalks of asparagus, some heirloom carrots and ears of corn for color, and maybe some bean sprouts to fill things out, how would that look? I'll bet someone's done it.

Okay, yes, food is a pretty important part of my life, but I can still recognize that that's taking things a wee bit too far. Thankfully, I have a few ladies in my life who are very knowledgeable about flowers and are helping me taking care of that piece of the wedding puzzle!

Perhaps it's because my wedding is never far from my mind, but lately I think of a bouquet of flowers every time I see a head of cauliflower at the store. (Is this a red flag? I may have a problem.) They've been going into my cart more and more and I've been trying to find the very best way to prepare this delicious and nutritious (but woefully colorless) veggie.

First of all, I DO NOT LIKE raw cauliflower. I'm not sure why it offends me, but I feel strongly about that proclamation. That said, I've tried busting it up and roasting the pieces (STILL too crunchy for my tastes, even after over an hour in the oven on high heat) and I've cooked it whole. Most recently, I used the following method of briefly steaming and then roasting, and it produced the texture I like, though your mileage may vary. By cooking it first in a little bit of chicken broth instead of water, I found the end result to have better flavor and the most creamy mouthfeel.

I think cauliflower might be the next kale, and I'm all for that. What's your favorite way to prepare that bouquet of white florets?

Creamy Roasted Cauliflower
(printable recipe)
Serves 3-4
Ingredients:

• 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
• 1/2 cup chicken broth
• 1/2 bell pepper, cut into chunks
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dried rosemary

Directions:
Preheat the oven to 400 degrees F.
Put the florets in a pot with the chicken broth and steam them for 5-10 minutes, depending on the amount of firmness you like. 10 minutes will be bordering on mushy.
Put the florets and pepper pieces on a baking sheet lined with foil and sprinkle with the oil, lemon juice, and seasonings; toss to coat evenly.
Roast until golden and tender, 20-30 minutes. Transfer to a serving bowl and serve.