I’ve taken to roasting cauliflower when I use it in casseroles since it keeps the casserole from ending up too moist. I find chopping cauliflower a pain because it seems to fly all over the kitchen. Since I’m roasting it anyway, I put my cutting board on the full sheet pan (a pan with 1/2″ sides that covers the full rack in my oven) before I start chopping. The bits that fall off the board fall onto the sheet pan.
It’s simple, but it makes me happy.
Tonight’s cauliflower casserole: roasted tomatillos and poblanos, bacon, cream cheese + mayo + creme fraiche, topped with mozzarella.