(Updated with better photos and step-by-step instructions, March 2014.) Have you heard that cauliflower is the new trendy vegetable for 2014? I don't know who decides these things, but personally I'm kind of excited to see a versatile and low-glycemic vegetable like cauliflower getting the spotlight! My love for cauliflower is well documented in the recipe archives, but there are quite a few of my early cauliflower recipes that can really use a photo update, like this amazing way to cook cauliflower I posted in 2006 when I was infatuated with Mark Bittman's wonderful book The Best Recipes in the World. In this recipe with Tuscan origins, the cauliflower is briefly simmered, then sauteed in a generous amount of olive oil that's been seasoned with garlic and finished with both lemon zest and lemon juice. This is a pretty garlic-flavored dish, which was fine with me. But if you're not sure how much you like garlic, or if you're planning a romantic evening, you might want to reduce the amount of garlic.
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