Cauliflower, an acquired taste for me. I used to find it smelly and the taste was not a favorite. Why? Because it was badly cooked. Mushy, liquidy pieces of cauliflower badly seasoned in a plate, serving as a side for a cut of meat or fish.
Not this one. This one is creamy, scrumptious, delicious, comforting, and very well seasoned. It is a great dish for a winter/fall day/night (which does not mean you cannot have it during summer or spring), when you want something easy to make but still bursting with flavour.
Roasted Cauliflower with the Goods
For the roasted cauliflower
For the sauce and toppings
Spianata and guanciale are Italian. Guanciale can be replaced with more bacon, while spianata can be replaced with what some countries call pepperoni (in Italy peperoni is bell peppers, there is no pepperoni. Spicy salami is called salami with pepperoncino or salami picante), or even more bacon.