I based this recipe on something I saw in the now defunct Gourmet Magazine. Abbondanza had what they described as "spicy cauliflower" which had a nice pepperiness. It had slightly purplish interior and smaller, more wiry florets.
Rather than cutting it into florets, I sliced the head into thick steak-like slices, keeping the leaves, and put them on a bakingsheet. I drizzled them with olive oil and seasoned them with salt and red chile flakes and roasted on high heat (around 425) until the edges got nice brown, roasted edges. Yum!
Those look delish! The look of them reminds me of a cauliflower dish I just had at "Samosa House" out here in LA--charcoal smoked cauliflower. I just tried to look for a photo or recipe, but alas, couldn't find one. I bet Abbondanza would be great charcoal-smoked!
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