Cauliflower is like the poster child for a mother’s good intentions. You buy that brainy stalk at the farmer’s market and wait for the food muses to visit. A week goes by, you think, “Oh I got some time, still looks fine.” It starts to turn a little brown. But before you toss it, roast it for 25 minutes or so. It can be worked into everyday meals like pasta and, as pictured here, quiche.
To roast: cut up into kid-bite-size pieces, toss with olive oil directly in the roasting pan (don’t dirty another dish!), peel a few pieces of garlic, hit them with the flat part of a chef’s knife so they are slightly smashed. Toss with the cauliflower (and I threw in a bit of leftover broccoli here) mix.
For quiche: I used a ready-made crust. In a bowl I beat four eggs, a cup of milk, and about a cup of grated gruyere. Then I added all of the cauliflower/broccoli you see in the pan in a bowl. Bake until golden brown, or until you can stick an knife in the center and it comes out clean.
For pasta: I would sautee a little extra garlic to start, add broccoli and cook a little longer, another 7 minutes or so. I like to toss in red pepper flakes. Toss over pasta with grated parmesan cheese.