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This is my secret weapon dish for all who say they don’t like cauliflower. High heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet … enough to win over the most ardent naysayers. I call this a “fauxaioli” because it’s essentially a gussied-up, lightened-up store-bought mayonnaise, but it’s one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect–crunchy, creamy, salty, sweet and pungent–without the hassle (or calories) of a full-blown fried affair with homemade mayo. And, based on the amount of raves this dish has received (I’ll often serve it as an hors d’oeuvres with a jar of toothpicks nearby), I’d have to say it’s a success.