Unless I make a zucchini lasagna or an egg-based casserole that calls for asparagus, cauli, or spinach, I usually serve my veggies on the side,with a dash of fresh pepper and a bit of butter. I like to steam them, though oven roasted are great too.
Cauliflower these days especially for the low-carb followers seems to be a substitute for potatoes and recipes call for it in potato salads, "cauli-flied rice", and mashed. Interesting -- I plan on trying some of these recipes.
What's also very tasty is if a recipe calls for asparagus or cauli, you can stream it firt, then marinade it in red wine vinegar (at least 2 TBSP) and add it to the recipe. The red wine vinegar adds excellent flavour.
