I just want to point out that remoulade sauce is excellent on steamed cauliflower, and I am very unhappy to have run out. Barbecue sauce and mayonnaise, when mixed, turn out to be an unacceptable substitute, albeit the same color.
I looked that sauce up online. Aren’t we really just talking about a snooty 1000 island dressing or should I say “Big Mac Sauce?”
I am baking breaded pork loin medallions over a bed of portella mushrooms. Salad on the side. Six minutes to go.
Umm, no islands. I thought it was more like mayo mixed with ketchup, but spicy. That’s why I thought BBQ sauce would do it, but it didn’t. Now that I looked it up, I see it has mustard and horseradish.
Your dinner sounds a lot more interesting than a head of steamed cauliflower.
I prefer a little cider vinegar and in the old days butter and salt, on the califlower.
good luck on findin that sauce though.
I was raised with cheese sauce on cauliflower, but now I just like in blanched and plain.
I remember a few years ago when the Atkins/South Beach low carb craze was the in thing, there was a local restaurant (can’t remember right now if it was Applebee’s, Chili’s, or Ruby Tuesday’s) that had made this mashed cauliflower side item. It was meant to be a low carb alternative to mashed potatoes. That was some good stuff. I need to find a good recipe for that.
Coincidentally, cauliflower cheese is what I had for tea last night. Yummmmmmmm!!! 
I prefer my cauliflower sautéed with potatoes and panch foran. (That’s kalonji,fennel, fenugreek, cummin and black mustard seed.)
My sister has been e-mailing about the wonderful pepe tunga they have been consuming down in NZ, I’m betting a sauce of that would taste good with cauliflower.
Ooooooooooh! Hark at 'im…'ain’t you posh eh?
PS Sounds delicious 
I like mine curried, with or without potatoes, kinda similar. I do the curry light on the sweeter spices, so light on the ginger, heavier on cumin, coriander, fenugreek. The sauce is lightly browned onions, yogurt, and a little water, just enough to coat everything with the spices.
I do like it with cheese sauce, but have to consider the lipid profile, which isn’t getting any better with age.
I prefer to have cauliflower lightly steamed. However, when my wife cooks, she isn’t very attentive to the stove (playing computer games, etc.), and I usually get (like last night) cauliflower mush.
Mushy vegetables are a Southern tradition. Unfortunately, I’m not from around here.
Mushy vegetables were my Gran’s speciality. If the sprouts weren’t on at the start of November they wouldn’t be ready by Christmas Day.
Once I was visiting my folks, and dinner was going to be spaghetti. My mother tossed the spag in the water at maybe 5:30. We usually eat at 6, so I asked if dinner was going to be early. She said, no, it was going to be late; the spaghetti needed to boil for 45 minutes(!). She added, “Al dente isn’t in your father’s vocabulary.” He’s the same with vegetables. Beans cook for 45 minutes, broccoli cooks for 45 minutes, asparagus, anything I can think of except corn on the cob. He’s not from the South either; no idea where it came from.
Voila! This stuff really is quite tasty and a LOT healthier than mashed spuds.. I like adding a touch of garlic…
http://allrecipes.com/Recipe/Surprise-South-Beach-Mashed-Potatoes/Detail.aspx
I wish I could get my wife to eat cauliflower but it’s a vegetable. Too bad it’s not a choice cut meat or a form of chocolate. Then she’d be all over it.
In this family if it’s cabbage it’s food no matter what it looks like. However my grandfather in Limerick cooked vegetables into mush, this is the great culinary heritage my mother tried not to pass on to her children, she succeeded for which I am eternally grateful. However hot dish can still rear it’s ugly head including, of course, one with cauliflower. I keep the Pyrex casseroles up high in the cabinet for protection.
I’m with Doug on this. Steamed until it retains just a touch of crunch and all of its texture. Cauli is very unforgiving if overcooked, beaten only by sprouts in this regard. The cauli in the shop should have outer leaves that still look fresh and the curd should be tight and firm to the touch. I always sniff a cauli before I buy it. It doesn’t want to have been sitting on the shelf for days unless, when you cook it, you prefer your house to be filled for half a day with sulphurous odours. It goes well in a curry or with cottage pie or anything really that demands mashed spuds. I’m very partial to those little bits of cauli that you get in those big jars of mixed pickles. In fact, I’ll wrestle anyone to the ground who thinks they’re going to have any of that before I get at it.
In my house, steaming has been replaced by this delicious, REALLY EASY way to cook cauliflower*. Unlike steaming, the line between done-enough and way-too-done is much wider, so the less-attentive cook is less likely to ruin it. It tastes better than steamed, too.
Coat a baking pan with a teaspoon or two of olive oil. (I like to use a dark-colored 9x13 cake pan – dark helps promote browning.) Cut cauliflower into bite-sized pieces and put them in the pan. Bake in a hot oven (400 F) for about 30 to 40 minutes, stirring once in the middle of the time. Stick a fork in to see when it’s tender. My family goes crazy over it.
*I learned this one “by ear” from a fellow chiffer, Jennie.