When I buy cauliflower, I tend to let habit take over. Which is to say that I almost always cut it into florets, coat it with olive oil, and roast it until it’s charred within an inch of its life. Roasted cauliflower is just so easy, and so good, it’s hard to resist.
But, if you’re to believe food trend experts, cauliflower is hot right now not because it’s so good roasted, but because it’s so versatile. So to help me break out of my rut, I asked Jamelle Bouie to teach me a new way to cook cauliflower—and he showed me a technique I literally would never have thought of on my own. It’s only slightly more complicated than roasting, and it’s really, really delicious.