Make-ahead cauliflower and cheese

As the weather heats up, we want to spend less time in our kitchens at peak hours, but we still want to eat well. We need a selection of recipes that can be made ahead, so we can cook in the cool of the early morning one day, and then eat the delicious results of our endeavor up to several days later — cold or at room temperature.

recipes that can be made ahead, so we can cook in the cool of the early morning one day, and then eat the delicious results of our endeavor up to several days later — cold or at room temperature.

Many dishes actually benefit from this treatment, gaining a depth of flavor from the sitting-around time and showcasing well as a cooler mouthful. Here’s an example of a vegetable — cauliflower — that benefits greatly from all of the above.

Cauliflower with cumin and cheese

Make this a day or two ahead, if you like — it keeps very well in a tightly covered container in the refrigerator, and the flavors will deepen.

Water

1 medium-large cauliflower (about 2 pounds)

3 tablespoons extra-virgin olive oil

1 teaspoon cumin seeds

1 cup thinly sliced onion

1/4 teaspoon salt

1 teaspoon minced or crushed garlic

1 tablespoon red wine vinegar or cider vinegar

Freshly ground black pepper

1 cup diced mild white cheese (Jack, fontina or something similar)

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