Cauliflower is really popular right now in restaurants everywhere.  You might even say it’s trendy right now.  I’ve seen whole roasted cauliflower in multiple forms all over the Internet and decided I wanted to try it.  We often roast cauliflower but I usually break it apart into individual pieces prior to roasting.  The main difference between that method and roasting it whole ultimately lies in the fact that roasting it whole preserves some of the crunch while still delivering roasted flavor and color.

Piment D’Espelette is simply a French red pepper flake of sorts with the consistency of a very coarse paprika.  If you don’t have it and don’t want to purchase it, you can certainly use red pepper flakes, paprika, or sumac in it’s place.  Herbs would great with this as well.  Otherwise, this is very simple and very good.  Give it a try…you’ll be right on trend and beyond that, and more importantly, it’s a beautiful, tasty vegetable dish that doesn’t take a whole lot of effort to make!  Recipe follows after the jump… Continue reading →