In this recipe, cauliflower's mild but distinct flavor is enhanced by a sauce comprised of brown butter, roasted hazelnuts, lemon juice, and a sprinkling of chives. Be sure to monitor the butter carefully so it browns but doesn't burn.
Florets are roasted, intensifying their flavor for this lightly curried soup. Half are pureed and half added to the finished soup, making an interesting texture.
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Collard greens are sauteed until bright green and crisp-tender, and tossed with roasted cauliflower and lemon zest in this meatless pasta dish. Before serving, top with grated Parmesan cheese, toasted breadcrumbs, or chopped walnuts.