In addition to my own recipe below, I'm looking forward to trying this Curried Cauliflower Salad recipe as seen recently in the Seattle Times.
1 head total mixed cauliflower colors (orange, purple, green, white)
½ large leek
2 tbsp butter
2 tbsp olive oil
½ cup cream
½ cup seasoned bread crumbs
2 tbsp shredded parmesan cheese
2 tbsp parsley, chopped
Preheat oven to 375.
Melt butter in sauté pan and stir in breadcrumbs to toast and moisten. Transfer to small bowl and mix in parmesan and parsley to make topping.
Slice/chop leek and cauliflower (food processor slicer makes attractive shape.) Add leek to olive oil and sauté over medium heat about two minutes. Add cauliflower and cook until crisp-tender , about 5 more minutes. Stir in cream.
Transfer to baking dish (approximately 8” square) and sprinkle topping over. Bake uncovered at 375 for 20 minutes or until golden.