Roasted whole cauliflower is really good.
I’ve tried This Version which is pretty spicy and has an East Indian flavor palette.
This Version is roasted with olive oil, herbs and Parmesan cheese.
I have also made this Cauliflower Tabouli where the cauliflower subs for the bulgur wheat. It’s also nice for folks who are trying to avoid gluten.
I almost exclusively use cauliflower nowadays in place of noodles in what is similar to baked mac and cheese. I cut up the cauliflower into bite sized pieces, parboil them for about 3 minutes and then just use the same way you would use noodles in a baked casserole with a cheese roux. Here is a basic recipe for standard mac and cheese from Alton Brown. When I make my cauliflower casserole, I also add in sautéed mushrooms and sometimes some crumbled (fake) bacon, then top it with panko bread crumbs before baking.
I’ve been wanting to try this recipe for Buffalo Cauliflower.