CAULIFLOWER WITH BUTTER & HOT SAUCE

Serves: 4

1 large head cauliflower, cut into bite-size florets (about 8 cups/2 L)

3 tbsp (45 mL) olive oil

Kosher salt

3 tbsp (45 mL) unsalted butter, melted

1 tbsp (15 mL) of your favourite hot sauce, or more as needed

Large handful coarsely chopped fresh cilantro or chives, for serving (optional)

1. Preheat the oven to 425 F (220 C). Spread the cauliflower florets on a rimmed baking sheet. Drizzle with the oil and sprinkle with 1/2 tsp (2.5 mL) of the salt. Use your hands to toss them until evenly coated.

2. Roast (middle rack) for about 35 minutes, stirring now and then, until the cauliflower is softened and browned.

3. Whisk together the butter and hot sauce in a large bowl. Add the hot cauliflower to the bowl and toss to coat. Taste and season with more salt and/or hot sauce.

4. Transfer to a serving platter, sprinkle with the cilantro or chives, if using, and serve right away.

Variation 1: To make cauliflower with cheddar sauce, omit the butter and hot sauce step in the previous directions.

1. Combine 1 tbsp (15 mL) unsalted butter and 1 tbsp (15 mL) flour in a small saucepan over medium heat, whisking until light brown.

2. Slowly whisk in 1/2 cup (125 mL) whole milk; cook for about 1 minute, until thickened. Add 2 large handfuls of coarsely grated mild cheddar cheese (because mild cheese will be creamier than sharp). Taste and season with salt and/or pepper and hot sauce; whisk in more milk, 1 tbsp (15 mL) at a time, as needed to create a more pourable sauce. Drizzle the sauce over the justroasted florets and serve hot

Variation 2: To make sautéed cauliflower leaves with garlic, look for heads of cauliflower that have bright green, crisp leaves hugging the exterior.

1. Coarsely chop them and add to a large skillet with olive oil, minced garlic and a pinch of crushed red pepper flakes (all to taste). Cook for about 5 minutes over medium heat, until wilted. Season lightly and sprinkle with lemon juice.