This is from the Good Eats show on the Food Network.

Cheese Cauliflower
Remove the core from a head of cauliflower and break it up into medium size pieces. Cover with plastic wrap, sealing well. Microwave on high 4 minutes. Leave covered for 4 more minutes to cook further. Remove the plastic wrap and let sit 4 to 5 minutes more.

Preheat the oven to 400 degrees.

1 tsp dry mustard
1/2 tsp smoked paprika (or regular)
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1/2 cup homemade bread crumbs (or panko style)
1/2 cup heavy cream
4 1/2 oz sharp cheddar cheese, grated finely
1 egg
1 tbsp butter to grease the pan

Microwave the heavy cream 30 seconds. In a mixing bowl: bread crumbs, egg, spices, all but one ounce of the cheese, and the hot cream. Break the cauliflower into fine size flowerets, discarding the stems. Stir to combine, and pour into a buttered baking 2 quart baking dish. Bake on the middle rack for 20 minutes. Raise the rack to 4 to 5 inches from the broiler and turn it to high. Put the last cheese on the top and broil until golden brown. Cool for 10 minutes so the cauliflower will soak up the flavors.

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This next recipe has you making your own curry powder.

Curried Cauliflower

Put these whole spices in a small bowl and pound with the end of a rolling pin to grind:
1/2 tsp whole mustard seed
1/2 tsp whole cumin seed
1/2 tsp whole coriander
1/2 tsp whole fenugreek
1/2 tsp whole dried orange peel
1/2 tsp ground tumeric

Put all the spices in a small ramekin and pound with the end of a rolling pin until lightly crushed. Heat 1/2 cup canola oil in a small saucepan to 350 degrees. Pour the spices into it and turn off the heat. Let steep.

Bring 1 cup water to a boil. Turn broiler on to high and put a rack 4 inches from the element. Cut a head of cauliflower into 12 wedges. Keep some central stem on each piece. Arrange on a cooling rack on a sheet pan or the broiler pan from your stove and cover with foil, tightly sealing on 3 sides. Put the rack in the oven but not all the way, pull up the loose foil and pour water into the pan under the rack. Seal that edge well. Broil for 6 minutes, pull the pan out carefully and remove the foil.

Brush on the seasoned oil and sprinkle with 3/4 tsp kosher salt. Return to oven and broil uncovered 5 to 10 minutes until browned. Use tongs to flip the cauliflower and brush with oil and sprinkle with salt. Return to broiler for another 5 to 10 minutes. It's safer to just remove the rack with the cauliflower and go back for the bottom pan with water after it has cooled.

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Cauliflower is really good for you, by the way. It contains a lot of antioxidants and vitamins.

Cauliflower Tabbouli

Use your food processor to grate a head of cauliflower finely to the texture of tabbouli.

1 tsp kosher salt
2 tbsp lime juice
1 tbsp olive oil
2 tbsp fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup chopped tomatoes
3/4 cups golden raisins
Grated cauliflower
1/2 cup toasted pine nuts (avoid ones from China)
1/4 tsp coarsely ground black pepper.

Dissolve the salt in the lime juice and whisk in the olive oil. Add the mint, parsley, tomatoes, and raisins. Add the cauliflower and toasted pine nuts with black pepper. Refrigerate 1 to 2 hours before serving.

How to toast pine nuts:

1/2 cup pine nuts
1 tsp kosher salt

Put the nuts in a strainer and rinse under running water. Shake to get rid of extra water, sprinkle on the salt. Pour into a small brown bag, roll the top shut and microwave 1 to 1 1/2 minutes on high. Remove and cool slightly before pouring into the salad.