Roasted Cauliflower with Cherry Vinaigrette

When I think of cauliflower, I picture their hard white florets on a customary Crudité platter, right alongside the dehydrated carrot sticks and stringy celery. To me, cauliflower was always broccoli's slighted cousin, bearing resemblance in shape but falling short of its taste, nutritional benefits, and appearance. And while I empathize with my pale pigmented brethren, I can't help but think a uniformly white vegetable is just a bit suspect.

Yet recent experiences have made me reconsider. I've grown addicted to the roasted cauliflower sandwich at Num Pang Sandwich Shop, a tiny, bustling establishment just south of Union Square that defies cauliflower's natural state by roasting it into a creamy mash. It's paired with Chinese & Thai eggplant spread and served, like all of the sandwiches, on freshly baked semolina baguettes from Parisi Bakery with pickled carrots, cilantro, cucumbers, and homemade chile-mayo. Oh lord, I need one of those sandwiches now.