Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale University in New Haven, Conn., and a certified master chef.
He suggests roasting a whole head of cauliflower, and then using a serving spoon to cut through it, letting the vegetable break up naturally. DeSantis says to use as much of the cauliflower as possible. “Heck, if it’s compostable, it’s edible,” he says.
Ron DeSantisDirector of Culinary ExcellenceYale UniversityNew Haven, CT
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