Take the trendy vegetable to a whole new level.
It's odd, but vegetables come in and out of fashion. One year asparagus is everywhere, the next zucchini blossoms are the hottest thing since sliced bread, and after that kale is on every menu.
Cauliflower is having a moment right now, and popcorn cauliflower has practically become a Shabbat dinner staple next to the gefilte fish and kugel. Here's a slight twist on that glassic, giving a dusting of cheese and a chance to get even more caramelized than before.
Slicing the cauliflower rather than breaking it into florets means there's a flat surface to lie against the pan, allowing for more crispy surface area. You'll get a bit more crumbly parts - and some florets as well - but it'll be worth it in the end. Use a metal or glass pan for the best effect.