DARK SPOTS CAULIFLOWER RECIPES

Steps:

• 1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it's just fork tender, 8 to 10 minutes (don't overcook it, or it won't hold up in the salad). 2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill. 3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper. 4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

Steps:

• 1. Preheat the oven to 400�F and line a baking sheet with parchment paper. 2. Cut the cauliflower into bite-size florets. 3. In a bowl, whisk the flour with up to 1 cup water, � cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper. 4. Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret. 5. Bake until golden brown, 20 to 25 minutes. Carefully remove the tray from the oven. 6. In a large bowl, mix the hot sauce and oil or butter. Add the baked florets and toss to coat. 7. Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is slightly charred, 10 to 14 minutes. 8. Season with salt and pepper and serve at once, with any other sauces and dips you fancy.