Trim off the florets and carefully steam - you want them to have a bit of give but maintain some snap. Season with a bit of salt, oil, and vinegar.
Use a food processor to finely chop the stem and any scraps or leaves left on the cutting board. Sizzle up some garlic and shallot or onion in plenty of olive oil and cook the chopped cauliflower until deeply roasty and caramelized. Feel free to add a healthy dose of spice here: chili, cumin, coriander, etc. It should be intense! Loosen it up into a sauce with a bit more oil or add some water/stock/cider/vinegar as you fancy.
Dress up your steamed florets with your sauce, maybe adding some raisins (esp tasty if pickled!) or other dried fruit and finish up with scallions and cilantro.
#salad #cauliflower #notsaddesklunch