I know, it’s not even cauliflower season right now (they’re available year-round, but best in the fall), but I had a head in the fridge and was looking for an early (and easy and healthy) lunch.

I decided to give it a very simple prep, but one last new addition turned a delicious simple lunch into a culinary experience! Cauliflower recipe below.

Seriously Craveable Cauliflower
1 head Cauliflower
2 Bay leaves
Couple of tablespoons (approx) Herbes de Provence
Salt to taste
Pepper to taste
Red pepper to taste
1 tsp high quality olive oil (approx)
1 tbsp regular or vegan mayonnaise (I love Just Mayo – click here to add it to your cart, but whatever you like best will do)

Wash cauliflower head, removing leaves but keeping the stem and florets intact. Put in a saucepan big enough to fit the full head with the top on, and add about an inch of water. Float both bay leaves in the water, and sprinkle the Herbes de Provence over the cauliflower and into the water. Add the olive oil and a pinch of salt to the water.

Turn on the stove to medium-high until the water boils, then cover and turn down the heat to medium. Cook about 20 minutes, or until the cauliflower is easily cut with a knife. Lift the cauliflower out with a spatula or two, keeping it intact if possible. Put in a low bowl and add red and black pepper, and salt if you like, to taste. Then, remove the bay leaves from the remaining liquid in the pan, stir to add the spoonful of mayonnaise, then pour over the cauliflower.

Enjoy immediately. This is beautiful served as a complete head, but if it breaks or if you’d just prefer, you can break the florets apart and it is still lovely and oh, so delicious!

Serves one as a full meal, two as a side.