Recipes are divided into six chapters: Breakfast, Lunch, Happy Hour, Dinner, Sides, and Desserts. She prefaces them with a tutorial on five basic preparations used throughout the book: steamed or roasted whole, sliced into steaks, broken into florets, shredded into rice, ground into meal.
I headed first to Cauliflower Falafel, having nearly all the ingredients on hand. I sauteed the florets until tender and caramelized, then whirled them in the food processor with almond and arrowroot flours, herbs, spices, and an egg. They fried up quickly into crispy, airy fritters that I tucked into pita pockets with salad fixings.