Cauliflower, I find, is an extremely versatile vegetable. It's good raw with dip. I love it roasted with olive oil and sea salt until it's just browning, then served with a squeeze of Meyer lemon on top. Sometimes I steam a head with a single small potato, then puree it with a little yogurt or sour cream and parmesan cheese, as a healthy stand-in for mashed potatoes.
Today I felt like something on the lighter side - it's hot here in southern California - so I steamed it until it was crisp-tender, then dressed it with my standard French-style vinaigrette. If you dress it while it's still warm, the cauliflower will absorb the dressing better, and in fact it will keep its color better, too.
Orange cauliflower vinaigrette
1 head of orange cauliflower, broken into florettes
2 cloves garlic
2 tsp Dijon mustard
juice of 1 lemon
1/4 cup olive oil
1/2 tsp salt, or to taste
pepper to taste
Steam the cauliflower about 8 minutes, or until the florettes are tender but not mushy. While the cauliflower is steaming, combine the rest of the ingredients in a large bowl.
When the cauliflower is done, tip it into the bowl. Toss gently, then taste. Add more salt if necessary, or more lemon juice, or even a bit of vinegar if you want it more punchy.
Serve hot, warm, or cold.