I'm not fond of cauliflower. Like most in the cabbage family, it reeks of sulphur, though not so badly I won't eat it. I can mange raw if there's a nice dip, or roasted and seasoned, but I really don't like it steamed in all its stinky glory. But I was bored with the olive oil and red spices (yawn!). So I considered ersatz Buffalo. I don't like Frank's, per se, but I've had good Buffalo cauliflower, and made a version once. But still kind of bored. OTOH, while I deviated from the Big Green Bottle once to get rid of the jar with what didn't fit, I've been working my way through it for awhile, and I thought it might work with the dreaded crumby white cabbage cousin.

Awhile ago, an accidental huge box of arugula ended up in my fridge and y'all gave me some great suggestions for using it. I was going to make the filo pizza recipe Chloebud shared, but the stores didn't have any filo. I know there are heat restrictions for the shipping. Whatever. I didn't have time to make the whole meatloaf recipe FOAS shared, from Giada, but it suggested arugula mayonnaise, which literally is just arugula and mayonnaise (TJ's Organic mayo which is much the same as Ojai Cook--but yellower and easier to find). So I put them in the Vita-mix, and it was good. The moisture from the leaves made it thin, but still nice, and very tasty. So I ended up putting the ingredients to double, and that went fine, so I used the rest of the box and eyeballed the mayo. Most fit in a slope shouldered mayonnaise style jar (Big Green Bottle--green from the arugula), which I think came from yoghurt, originally. But that's a lot! So using it on the cauliflower seemed like a fine idea.

In a large custard dish I combined the arugula mayo with a couple of good shots of TJ's habanero sauce (thin and in a small bottle like tabasco) and a couple equally good shakes of Penzey's Bangkok Blend (ancho chili pepper, garlic, ginger, Tellicherry black pepper, galangal, crushed red pepper, lemon grass, cayenne red pepper, paprika, basil, and cilantro). Tossed the florets in a mixing bowl with it, spread them out on a parchment lined sheet pan, and daubed on the rest of the mixed sauce on top. Broiled at 375° F for 40 minutes (getting lots of brown spots all over, but not charred)..

I hope this is enough words to make up for the fact that it was all gone before I even thought of taking a picture. BIG HIT! Delicious! Okay, this may also be a study in making cauliflower fattening, and while it's good hot out of the oven and cold from the fridge, there's a good likelihood none will be left to make it to the fridge, so be warned.