Cautious about eating cauliflower? It is such a misunderstood vegetable. Childhood memories may bring back the ghastly taste of overcooked, mushy cauliflower with loads of cheese sauce over it to calm the taste buds. And then there is that smell when cauliflower is boiled, too sulfuric. No wonder it never has its culinary day in the sun. But roast the florets, and all of a sudden, it is a new day for the appreciation of this wonderful vegetable. Roasting caramelizes the sugars, creating a sweet taste just right for serving as a side dish, or tossing with spaghetti and caramelized onions for this delectable main course. For an extraordinarily visually appealing dish, use yellow cauliflower
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