Cauliflower, a good vegetable especially in the winter, can be prepared in many ways.
I love cauliflower, but I know not everyone shares my passion for this nutritious but sometimes bland vegetable. If some in your family don’t like the distinctive “sulfur” quality in cooked cauliflower, try skillet-cooking it. As is my way with most vegetables, I skillet-cook the cauliflower—slowly sautéing it with little or no added moisture. It eliminates the sulfur taste and produces a cauliflower floret that’s entirely different than a boiled one—crispy on the edges and almost coated with a sweet caramelization.