Cauliflower's one of those vegetables that's easily dismissed as crudité platter filler. It's nutritionally pretty empty as far edible plants go, but that's also one of its benefits: lacking the chlorphyllish notes of its cousin broccoli, it can stand up to a lot of flavors.
For a maximalist approach, turn to Anthony Rose of Toronto's Fat Pasha, where he takes a classic Middle Eastern dish of fried cauliflower and dolls it up with a bunch of tasty additions that'll make you forget you're eating a mutant cabbage.
First, roast the hell out of a whole head of cauliflower. You want it brown—because it has very little in the way of natural sugars, it can take a lot of heat without burning.
Meanwhile, make your hot sauce from chilies, parsley, cilantro, and garlic, and throw together a simple tahina.
Once the cauliflower comes out of the oven, hit it with some cubed halloumi cheese, hot sauce, tahini, pomegranate seeds, and toasted pine nuts.
And never again believe that a single vegetable can't serve as a centerpiece for dinner.