I've always been a big fan of cauliflower. With a crunchy texture and mild bitterness, it is a perfect medium to absorb a lot of flavours and then explode in your mouths.
Recently there is a growing trend to eat cauliflower rice, AKA rubbing the cauliflower to tiny little pieces like rice. No doubt that it reduces the carbs intake compared to real rice, but I think it's a disgrace for cauliflowers. Cauliflower deserves to be the center of a dish.
This recipe is my take on how to cook cauliflowers. Using the smell and flavour from a bit of pork and Chinese sausage, the cauliflower taste is enriched.
Enjoy your meal!