The Times - Serving Waitsburg, Dayton and the Touchet Valley

Cauliflower is one of those versatile vegetables that I love experimenting with in the kitchen. It is suitable for countless cooking methods, all of which bring out and enhance different flavor profiles. Fried, grilled, or seared, this snow-white crucifer particularly comes to life with a little browning or charring. Here, roasted cauliflower is pureed with walnuts, aromatics, and bright fresh parsley, to create a creamy yet light pasta sauce.

Ingredients:

1 small head cauliflower, cut into florets and 1-inch pieces (about 4 cups)

Olive oil

1 teaspoon fennel seeds

1 teaspoon dried oregano...