Cook's Illustrated (January/February 2016)
We cook with it often. It's a great, healthy swap for carb-heavy sides like rice and potatoes.
But here's the thing with making cauliflower at home: It never seems as good as when we order it in a restaurant.
Sure, it's fine when we eat it at home. Perfectly OK. And we love the Cauliflower Rice we've written about before and have made dozens of times. It's still one of our frequent go-tos in the kitchen.
But roasted cauliflower we make at home never seems to stack up to restaurant-quality. What are restaurants doing different (other than, presumably, using a ton of butter and sugar)?
This recipe from Cook's Illustrated showed us the light: a cauliflower side dish that's restaurant-worthy, but easy to make at home.