Giardiniera is an Italian condiment of pickled vegetables, which can vary slightly by region, especially across the United States, most notable interpretations found in cities like Chicago and New Orleans. My version is inspired by a medley of styles, features a chunky texture and a blend of flavors – tangy, briny, and subtly spicy. The brining process creates a really satisfying crunch which is a great addition to rich and fatty sandwiches. 

Chunky Giardiniera 

The U.K. has a delicious tradition of cooking with lamb, and what better way to taste this tradition than by turning it into a burger? Tender, flavorful Welsh lamb is ground and formed into a patty, then grilled and served on an English muffin for a doubly British dish. Curry is super popular in the U.K. and I love the combination of a light curry with lamb, so I slather the muffin top with a creamy curried yogurt. The homemade piccalilli—a vinegar-based vegetable relish that you’ll need to make 24 hours in advance—is beautifully acidic, which helps cut through the richness of the lamb. When it’s time to serve, I suggest pairing this dish with a nice Scottish Whisky on the rocks to wash it down. This Arbikie1794 Highland Rye has sweet and spicy notes that pair perfectly with the succulent lamb and curried yogurt flavors. 

Spiced Welsh Lamb Burger With Curried Yogurt From Dale Talde

Perhaps the most fun a cook can have in the kitchen is taking something very simple and straightforward and making it a little bit more special. When you cook every day (especially when you do it for a living), you jump at any opportunity to switch up the mundane. Nothing is more effortless or uncomplicated than throwing a pan of vegetables into the oven to roast. It is the easiest side dish out there. But I will be honest—roasting does not even crack my top five on the list of how I like to prepare my vegetables. However, with a few minor upgrades (including an infused oil and a generous helping of cheese), this plate of humble roasted cauliflower goes from basic to mind-blowing. 

Cauliflower is one of those vegetables that acts as a sort of blank canvas for your recipe. On its own, it has a relatively mild flavor that leans a little on the sweet side when it’s in season (see: right now). It can turn bitter in the colder months when it becomes overwintered, but even the heads that are harvested later on in the season are still a great nutrient-dense vegetable to work with. 

I did something very unlike myself when developing this recipe—I planned ahead. When roasting vegetables, your recipe will usually ask you to simply toss your veggie of choice with some olive oil, salt, and pepper, and pop it into a very hot oven. I added an infused oil to this recipe, which really takes it up a notch, despite adding some passive time to the deal. By letting extra virgin olive oil infuse with fresh rosemary, crushed garlic, and fragrant strips of lemon peel for about an hour, we are able to give this cauliflower a huge boost of flavor. Bright lemon, earthy rosemary, and pungent garlic are always welcome additions in my book. (Side note—am I the only one who kind of likes it when my hands smell like garlic after chopping cloves?) If you really feel like going above and beyond, infuse the oil the day before you plan to finish the dish. Infused oils, whether homemade or store-bought, are a great thing to have on hand for recipes like this. You can use them to roast any seasonal vegetable (I’m looking forward to using one to slow-roast some cherry tomatoes next summer.) This recipe makes more oil than you’ll need for the cauliflower, but it will keep for months stored in an airtight container on your countertop. 

The final heavy hitter in this recipe comes from the cheese. Once the cauliflower is mostly tender and starting to brown, sprinkle a heavy handful of Parmigiano Reggiano or Pecorino Romano over everything. One more turn in the oven will cause the cheese to melt, bubble, and crisp up in some spots, creating a “frico” effect (and creating a very pleasant smell in your kitchen). This is truly a side that will outshine any weeknight main dish. 


Roasted Parmesan Cauliflower

Even if you’ve roasted vegetables every way under the sun, you owe it to yourself to give this recipe a go. It starts in a familiar fashion: toss some broccoli and cauliflower in olive oil and roast at high heat until tender. But here’s where the magic happens: While the vegetables are in the oven, brown some butter in a saucepan, then mix with curry powder, crunchy almonds, briny capers, chewy golden raisins, and a little lemon juice for brightness. Tossed with the charred vegetables out of the oven, the curried brown butter enlivens and elevates all the flavors. It’s a preparation that’s dead simple yet feels a little luxe every single time—perfect for company or a big holiday dinner, or just a quiet evening when you want something completely nourishing and satisfying. 

A few notes and tips: A fresh, fragrant curry powder is what makes this dish sing. I typically reach for Madras or Maharajah curry powder, but feel free to use your favorite blend. If you like things spicy, reach for a hot curry powder or add a few big pinches of red pepper flakes.

This recipe is easy to scale for a crowd by doubling all ingredients and distributing the vegetables on two sheet pans—or just to ensure leftovers throughout the week. A favorite lunch of mine are these vegetables (gently rewarmed in a skillet or in the microwave) with a fried egg on top. 

I like to use a combination of broccoli and cauliflower when I have both on hand—but feel free to use one or the other. Just be sure to cut them in equal sized pieces so they roast evenly and in the same amount of time. 

And don’t stop with cauliflower and broccoli! This same curried brown butter treatment electrifies so many other kinds of roasted vegetables, including winter squash, sweet potatoes, carrots, parsnips, and Brussels sprouts. 


Roasted Broccoli & Cauliflower With Curry Brown Butter

The crux of this crust is squeezing out all the water from the cooked, riced cauliflower. And there is a lot of water. Wring it until you're sure there's no more moisture—then wring some more. I use all eggs—and no cheese—a technique adapted from "The Food Therapist" by Shira Lenchewski. Homemade or jarred tomato sauce both work. Just make sure to cook it down until slightly jammy. Toppings, from pepperoni and black olives to mushrooms and garlic, are also welcome. 

Cauliflower Crust Pizza

Roasted cauliflower is paired with dates, prosciutto, and Fontina Val D’Aosta cheese in this aromatic fall pizza. Both nutty and mild, fontina makes the perfect foil to the sweet and savory flavors in this pie. The crust is made from a simple yeasted dough that’s ideal for beginner pizza makers—and with a rise time of just two hours, it’s one that can easily be made the same day you plan to fire up your Ooni Karu 16 Multi-Fuel Pizza Oven. The Ooni Karu 16 may be compact, but it’s powerful! This multi-fuel oven can reach 950°F in just 15 minutes using wood, charcoal, or gas as fuel. When it’s time to cook, keep a close eye on your pie because when the oven is at temperature, your pizza will be ready in under 3 minutes. 

Roasted Cauliflower, Date & Prosciutto Pizza From Lidey Heuck

There is something magical about a patty melt. Buttery, golden bread. Ooey, gooey cheese. Unctuous, jammy caramelized onions. And a thin, succulent, smash-burger-style beef patty. Each bite is crunchy, melty, and juicy all at once. (Is your mouth watering? Mine is.) This recipe combines the beauty of a patty melt with the deliciousness of a lamb kofte wrap. Ground lamb is combined with toasted, ground fennel seeds, fresh herbs, and serrano chile, then formed into patties and griddled until the Maillard reaction kicks in. If you wanted to go the extra mile and grill the patties on an actual grill, that would really take these babies over the top. Instead of caramelized onions, these sandwiches are layered with quick-pickled cauliflower flavored with turmeric, lending an earthy, almost-citrusy flavor. The acidity of the pickles works wonders, cutting through the gaminess of the lamb and providing a foil for the rich cheese. 

This recipe will make more cauliflower pickles than you need. Keep them in the fridge for up to 1 month and put toward more patty melts, veggie sandwiches, or salads in need of some punch. I like using ghee to grill my sandwiches, but feel free to use more mayonnaise on the outside of the bread or softened unsalted butter, if that floats your boat. Whatever you do, make sure to grill low ‘n’ slow, so the cheese has time to melt and the bread doesn’t get too brown.

Kofte Patty Melt With Turmeric-Pickled Cauliflower

This salad combines roasted vegetables with lots of fresh herbs and pomegranate seeds for crunch. The tahini dressing (I made it with 

) provides a zingy contrast to the roasted vegetables and fresh herbs.

Roasted Squash & Cauliflower Salad with Tahini Dressing

Grilling is the perfect way to cook steak. Kissed by the flames, crusted with salt and pepper. Now I’m gonna be honest here—I never really get a chance to grill, so when I do, I like to make it special. This dish is that for me. Juicy steak with a toasted baguette, lots of butter, and a spicy-tangy giardiniera—chef’s kiss. If you're not familiar with giardiniera, let me tell you: It is a must. It’s an Italian relish of chopped veggies (usually cauliflower, celery, bell pepper, and onion) pickled in olive oil and vinegar, plus spices. The giardiniera adds acid and crunch to this dish and is so good next to something rich, like steak, which doesn’t need more than just oil, salt, and pepper. Keep things simple with a crunchy toasted baguette and some wine. And if you don’t have a grill, you can just pan-sear the steak.

Grilled Steak With Spicy Giardiniera

Picture this: a cheesy pizza with all your favorite toppings—in sandwich form. Flavorful, flour-dusted Sara Lee Artesano Sausage Rolls are piled high with sauteed vegetables—thinly sliced bell peppers, mushrooms, artichokes, and cauliflower—then topped with marinara sauce and melty mozzarella. Just like with pizza, the way you like it best is the right way to make it. You can easily customize the toppings to match your favorite flavor combos; try adding thinly sliced kale, sliced Brussels sprouts, onions, chopped tomatoes, fresh basil, olives, or any of your favorite ingredients.

Pizza Subs With All the Toppings

I often have to remind myself that loving buffalo sauce doesn't count as a personality. What can I say? I really do want to put that stuff on everything. As much as I love a crispy chicken wing, I am also just as excited to make a dish that puts a hearty vegetable front and center. As long as it’s doused in some spicy buffalo sauce, it’s all good with me. When I want to maximize the crispiness-potential of roasted veggies, I like to dredge them through a spiced, wet batter. This way, the veggies form a crunchy coating without any deep-frying. Now, I have nothing against deep-frying, but roasting is as straightforward as it gets; plus, it's much easier to clean up afterward. Of course, if you wanted to deep-fry these vegan buffalo wings, I’m certainly not going to stop you. If you want to keep these bites gluten-free, you can swap in your preferred 1:1 gluten-free flour in lieu of all-purpose. Just don’t skip the cornstarch, which helps the coating to get extra-crispy after it’s baked. While you could make a wet batter by solely adding water, I prefer to opt for a vegan buttermilk mixture (any unsweetened, plant-based milk—I use almond—and a splash of something acidic, like vinegar or lemon juice) because it adds a subtle pop of tangy flavor, and it helps to gently tenderize the cauliflower as it cooks. Whether you’re whipping these up for a veg-forward weeknight dinner or a fun, game day appetizer, you 

 serve them with celery sticks and a dipping sauce of your choosing. Seriously, they’re not complete without these accoutrements. Keep the whole dish vegan and make a 

 or add a little bit of cheese to the party and opt for 

. Regardless, it’s going to be drenched in buffalo sauce, so you know it’s going to be a winner.

Vegan Buffalo Cauliflower Bites

This vegetarian play on the French classic coq au vin benches the coq, or chicken, and calls in deeply caramelized cauliflower as the star player instead. The trick to a full-bodied sauce without the meat is to lean in to umami-boosting ingredients, like dried porcini mushrooms, tomato paste, and soy sauce. For the red wine, pick a medium-bodied, dry variety that you’d want to drink. You’re only using a cup in the sauce, so that leaves another three for you to serve with the meal. 

The cauliflower is good, but the rich, luscious, mushroomy red wine sauce is where it’s at. Make sure to serve this dish with something carby to soak up all that delicious gravy. My go-to sides are mashed potatoes, buttered egg noodles, or lots of warm bread.

Got leftovers? Make a French-inspired shepherd’s pie! Here’s how: Chop up any leftover cauliflower and mix it back into the sauce along with ½ cup thawed, frozen peas. Transfer the mixture to a baking dish (the size will depend on how much you have). Top with a layer of mashed potatoes, dot the top with some unsalted butter, place the dish on a sheet pan, and bake at 400°F until the filling is warmed through and the top is golden, 30 to 35 minutes. 


Cauliflower au Vin 

Vegan Cauliflower Alfredo

In India, snacks are a big part of our daily routines. Whether it’s grabbing a quick bite to eat on the go or a snack before the big evening meal, we’ll normally make our favorite snack foods in large quantities so that the whole family—and sometimes also the neighbors—can enjoy them. 

Head to most parts of India and you’ll find street food vendors selling pakoras. The spiced, bite-sized bites are vegetables coated in spiced gram flour (also known as ​​besan, a type of chickpea flour) batter and deep-fried. They’re a classic Indian finger food, and one that reminds me hugely of my childhood: my mum used to make them for special occasions to share both as a family and with friends. They were my friends’ favorite snack, and they were always so happy when they came round on a day that my mum had made them. 

One of the beautiful things about pakoras is that you can make them with all sorts of different vegetables. Eggplant, potato, spinach, plantain, onion, and cauliflower are all popular across different parts of India and beyond. When I had my restaurant, Romy’s Kitchen, the most popular variety was with elderflowers—in season here from May to June—which I served with a variety of chutneys.

If we had any leftover pakoras (it was rare, but it would sometimes happen!), Mum would use them to make kadhi. It’s a dish that’s made in different ways throughout India, but in Punjab, where I’m from, it’s made with yogurt, gram flour, and spices to form a broth, and the pakoras are added at the end. 


Pakoras With Coriander & Walnut Chutney 

Imagine your favorite potato chip flavor—sour cream & chive—meets an ultra silky, buttery take on mashed potatoes. Then you find out that said dish is also really easy to make and most of the work is done in a blender! This recipe starts out with steamed cauliflower and potatoes that get puréed into a super smooth texture with sour cream, butter, and ultimately topped with a generous showering of freshly chopped chives. Humble ingredients, yet when combined, are turned into the ultimate side dish. This is one of those luxurious sides you’d eat at a high-end steakhouse and gush about later. 

These would be ideal served as part of a beautiful roast chicken dinner or holiday roast. The minute you place a warm serving platter of these down at the table, everyone just feels cozier. 

To get that velvety texture, a high-speed blender is definitely recommended. If your blender isn't necessarily high speed, it will take a little longer, and just be sure to scrape down the sides a few times and process the mixture until very smooth. These can be made up to a day ahead, placed in an ovenproof serving dish, and gently reheated in the oven. It helps to dot the top with a little extra butter, because, well, why not? Just be sure to wait until you serve to top with the chives so they keep their vibrant green color and sweet crunch.  

Sour Cream & Chive Cauliflower Purée

Fruity and creamy, with cozy cinnamon—this baby food relies on evergreen cauliflower and pears, plus frozen cherries, so you can make it any time of the year. The idea of following a DIY baby food recipe might sound like a mission that no sleep-deprived, overextended parent should ever embark upon—but the truth is, it’s the easiest cooking you’ll ever do. Ready to get started? First, make sure that baby is, too: usually between four and six months old, but check with your pediatrician. With respect to consistency, new eaters may appreciate a thinner texture, while babies and toddlers with more eating experience might be able to wrap their little heads around thicker, rustic-textured purées. To make the project more manageable, feel free to make the purées on different days (each one uses the same instructions for freezing—see step 4). And don’t be afraid to taste the purée before freezing; it should taste good to you, too! When it comes to serving size, younger babies will generally eat just 1 to 2 tablespoons, since they will still be getting most of their nutrition from breast milk or formula.

Cauliflower, Pear & Cherry Baby Food 

This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from 

, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf.

Genius Cauliflower Soup From Paul Bertolli

Roasted cauliflower is one of those side dishes that, for many, sounds like a yawn. But guess what? Roasted cauliflower absolutely doesn’t have to be boring. With a little help from garlic, red pepper flakes, vinegar, and golden raisins, you’ll transform those pale florets into a restaurant-quality vegetable dish—from the comfort of your own kitchen. (Much as I love when someone else prepares vegetables for me, it’s just as delightful to 

 pay $14 to make cauliflower taste exciting.) I’ll just say it: This garlicky, spicy, tangy-sweet dish is so good, it may ruin you for all other bleh-dry-spiced-roasted cauliflower recipes. It’s the only roasted cauliflower I want. Let’s talk about 

 this roasted cauliflower is so good. Starting with how the vegetable is sliced. By cutting the head into thick slabs first, then trimming them down, you make flat pieces of cauliflower that cling to the sheet pan and actually brown all over, as opposed to the few-and-far-between areas of char you’d find if you cut it into round-ish florets. (Slice broccoli this way, too, the next time you’re roasting: It’ll change your outlook on life.) Next, grated garlic: Smearing that warm-spicy, just-Microplaned garlic paste over the mild brassica is the first step. Pair that with plenty of red pepper flakes and a good dousing of olive oil, and you’re well on your way. (Could you add fennel or cumin seeds to this mix? Ground coriander? Absolutely. But you don’t 

 to load up the tray with additional seasonings to pack on flavor.) Now: golden raisins. Too often, raisins are considered toppings for ants on a log or the thing you avoid in a bag of GORP on a hike—not in my world. Golden raisins in particular add just a hint of sweetness and a pop of chewy texture that doesn’t overpower the rest of the dish, like another dried fruit or a liquid sweetener might do. But of course, if you really can’t stand raisins, just skip them here. Now, you could call it a day. Or you could fuss a bit more. I sometimes like to season some full-fat ricotta with lots of salt and pepper and smear that onto the serving dish before piling on the roasted cauliflower. If you’re an herb fan, a heavy sprinkle of chopped parsley and chives are another absolutely dreamy addition. Or just leave it alone and head to the table. It’s your roasted cauliflower experience, folks; be sure it’s a good one. 

The Only Roasted Cauliflower I Want

Nashville Hot Chicken—fried chicken doused in a heavily spiced oil post-fry—is a local staple in (you guessed it) Nashville, Tennessee. In this vegetarian-friendly riff on the sandwich, the chicken is switched out for crispy fried cauliflower. Cauliflower florets are double-dredged with seasoned flour and a hot-sauce-laced buttermilk mixture, then fried to deep-golden perfection. Finally, they’re brushed with a lip-tingling cayenne-infused oil and layered on an Arnold®, Brownberry®, or Oroweat® Sesame Seeded Sandwich Bun with cabbage slaw, pickles, and mayonnaise. The plush, pillowy bread is perfectly constructed to soak up some of that delicious spicy oil.

While cabbage slaw might not be traditional when it comes to Nashville Hot Chicken—or cauliflower, in this case—sandwiches, the cooling, herb-laced crunch tames the fiery cayenne pepper for a balanced bite. If you want to stay on the classic Nashville Hot Chicken path, skip the slaw and just enjoy the fried cauliflower with a generous slather of mayonnaise and some pickles.

Looking for a little more fire? I got you, heat-seeker. Just increase the cayenne powder by up to 1 tablespoon and decrease the paprika by the same amount. You just want to make sure that you have 4 tablespoons of the two spices in total.

Nashville Hot Cauliflower Sandwiches

"I spent years rallying against standard Indian curry house curries, like kormas, because they are so inauthentic to the Indian home cooking I grew up with. But then I realised how completely delightful it is to mop up the korma sauce with a naan bread and wrote this recipe." Meera Sodha writes. "Those curry houses are on the decline now, but this dish is a little homage to a simpler time and a simple pleasure." The result is a comforting dish that truly wins everyone over, and can play just as easily as a weeknight dinner or a meal for entertaining a crowd. As Sodha writes, “This is a really great dish to make when people come round, as it’s a crowd-pleaser and easy to cook. Normally, the sauce comes together at the same time at the roasted cauliflower, leaving you more time to tell your best jokes or play the spoons to your guests. A lot of the flavor in this dish come from both caramelizing the onions and roasting the cauliflower, so don’t compromise on either of those.” Pro tip: We love keeping Urvashi Pitre’s 

 in the freezer to use in this recipe and any time we need garlic and ginger (just freeze small portions of the mix in an ice cube tray, pop them out, and store the cubes in a zippered freezer bag). Recipe slightly adapted from 

Cauliflower Korma With Blackened Raisins (Gobhi Korma) From Meera Sodha

This recipe takes advantage of kefir (buttermilk can be substituted) for its bright acidity. I prefer to use a bottle of freshly opened kefir or buttermilk here, because as these liquids age, the lactic acid increases, which not only leaves a strong tart taste but also causes the milk proteins to curdle quickly on heating. The Flavor Approach: Using the acidity of fermented dairy such as kefir and the Maillard reaction creates a bittersweet taste and new aroma molecules in vegetables. Chickpea flour, which contains starch, acts as a thickener for the base of the sauce. The sound of the seeds sizzling is a good indicator of how hot your oil is; if the oil is hot enough, they will sizzle immediately and brown quickly. 

Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020.

Roasted Cauliflower in Turmeric Kefir

Nearly three years ago Molly Wizenberg wrote a blog post on 

, a recipe she discovered from Bon Appétit one that, as the magazine promised, would become her go-to. The process is simple: Toss a head of cauliflower florets, a few unpeeled garlic cloves, and a sliced onion with olive oil, salt and a few thyme sprigs. Roast in a hot oven, and after 30 minutes, when everything—the florets, the onions, the garlic—begins caramelizing, sprinkle it with Parmesan and cook until the cheese melts, forming what Molly describes as “lacy, frico-like webs and shards.” 

Molly offers a few ideas on how to serve the cauliflower, including tossing it with pasta or spooning it into bowls and topping with a fried egg. She also notes you could just eat it, and “call it a meal,” the title of her post. For years, I called it a side dish, and rarely strayed from the recipe. But since discovering the beauty of the 

, I used the recipe as a jumping-off point, adding spices to change the flavor, and chicken to make it a more complete meal. 

The seasonings in my recent variation evoke shawarma, a Middle Eastern street food typically prepared on a vertical rotisserie with lamb or chicken, which cooks for hours. Everything comes together in about the same amount of time as the original recipe, the only additional work being making a spice mix and buying chicken. It’s simple: First, rub the cauliflower and onions with a mix of toasted cumin, coriander, smoked paprika, and cayenne. Roast for 30 minutes, then add boneless, skinless chicken thighs (rubbed in the same spice mix) to the sheet pan, and cook for 10 minutes more. By the end, just as in the original recipe, the cauliflower and onions caramelize, becoming meltingly tender and irresistibly sweet. As the chicken thighs cook, moreover, they release their juices, which seep into the vegetables, making them even tastier. 

Serve this mix of smoky, spicy chicken and vegetables with naan and a lemony yogurt sauce, and call it a meal—a new go-to sheet pan meal. 

- If you have a mortar and pestle or a spice grinder, toasting whole cumin and coriander seeds will impart better flavor—fresher, smokier, earthier—than pre-ground. Toast the seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle with the smoked paprika and cayenne. This step requires just a few more minutes of time and effort, but the scent and flavor are worth it. I also like the visual appeal as well as the texture of the partially crushed seeds coating the vegetables and meat. 

- Boneless, skinless chicken breasts could be substituted for the thighs. To use boneless breasts instead of thighs, check them after 8 minutes—depending on their size, they may take more or less time than the thighs. 

- This could certainly be made vegetarian by omitting the chicken—the spiced onions and cauliflower are irresistible on their own. You could use a mix of cauliflower, parsnips, Brussels sprouts, or any of your favorite roasting vegetables. 

- Some sort of sauce is essential. A cooling Greek yogurt sauce, whose tang so nicely complements the sweet vegetables, works particularly well here, but you could also use a tahini sauce or an herby sauce with a good amount of acidity. To make a simple yogurt sauce: Stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt. Taste and adjust with more salt or lemon to taste. Another delicious sauce option is this: 

Note: This is not traditional shawarma, which is typically made with chicken or lamb and cooked on a vertical rotisserie for hours, then sliced thinly. 

Rosti Pebble Margrethe Nested Mixing Bowl Set 

Nordic Ware Natural Aluminum Baking Sheets 

Five Two Double-Sided Bamboo Cutting Board

Sheet Pan Chicken and Cauliflower Bake

You can serve these “steaks” in any number of ways—topped with grilled breadcrumbs with anchovies or over creamy feta or yogurt sauce, for instance—but I love how they play off spicy green harissa made with blistered tomatillos, serranos, and loads of aromatic herbs. This one’s a grilled riff on the one served at Gjusta in Los Angeles and bound to be your new favorite condiment: Leftovers are delicious on sandwiches, with soft-cooked or crispy eggs, and as a marinade for chicken orshrimp.

Cauliflower Steaks with Green Harissa

Keep this elegant dish in mind for your holiday table -- or any table, really. Because it's pretty awesome. It's indescribably delicious, with a double dose of mustard, plus warm and pungent vinaigrette, sweet and lightly pickled shallots, crunchy roasted cauliflower, briny olives, and chewy pistachios. My advice: You can never add too many pistachios to a dish. In fact, disregard the stated quantity and add as many as you like. That's not to even speak of the tiny cauliflower florets that naturally break off and become perfectly crisp in the oven. Those little bits are the best part -- they soak up the vinaigrette and become sour and salty. 

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