No other herb complements cauliflower as well as dill. Rather than steaming or boiling the cauliflower, I roast it in a very hot oven, which brings out its nuttiness and minimizes its cabbagelike characteristics. This is a stunning side dish that you can pop in the oven and pay very little attention to while you prepare the rest of your dinner.
Yield: 4 Servings
1 cauliflower, about 1½ pounds, core removed and separated into florets
½ large red onion, cut into ¼-inch-thick slices from root to tip
1 large unpeeled apple, cored and coarsely diced
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
3 tablespoons dried currants
¼ cup plus 2 tablespoons coarsely chopped dill weed
Preheat the oven to 450°F. Toss together the cauliflower, onion, apple, olive oil, and salt in a large shallow baking dish and spread the ingredients out into a single layer. Bake for 20 to 30 minutes, stirring once or twice along the way, until some of the edges of the cauliflower begin to brown. Stir in the currants and continue to bake for about 10 more minutes, stirring another time or two, or until most of the edges of the cauliflower are browned. Sprinkle with the dill, stir again, and scoop it into a serving dish.