Hiding behind those big green leaves that gently cup the snow white florets hides a humble vegetable that can be prepared in so many different ways. From curries to cakes - yes, cauliflower cake is a thing and a delicious thing at that. I can highly recommend making Yotam Ottolenghi's recipe which can be found in his "plenty more" cookbook on page 258. It certainly provides a very pleasurable eating experience. Cauliflower rice. cauliflower mash. golden little nuggets of roasted florets and their leaves. Soups. Salads. The list could go on and on. It wasn't until I was flicking through an old issue of Gourmet Traveller that I came across a recipe that seemed to jump out at me from the page.