Cauliflower has become very popular recently from pizza to the old reworked favourite cauli cheese. It can work really well in certain dishes, but to get any real flavour, you need to roast or cook really hard to drive off a lot of the moisture and intensify the flavour. Every dish I cook with cauliflower I roast or sauté first. I also apply the same rule to pumpkin and squash. The smaller the florets when you roast the drier the rough purée will be so don’t purée to a smooth paste.