To oven roast:

1. Heat the oven to 300 degrees. Trim the cauliflower to remove the leaves and stem so the cauliflower sits up straight. 
2. Coat the cauliflower with mayonnaise and season with salt, pepper and paprika (paprika is optional but provides good color and a smokey flavor).
3. Roast in the oven for about an hour. Time will vary depending on the size of your cauliflower. Cauliflower is done when a bamboo skewer can be easily inserted all the way through the cauliflower.

To sous vide: 

1. Set up your sous vide water bath and turn on your circulator to 189 degrees F. 
2. Place the cauliflower in a plastic bag with a splash of olive oil. Add a sous vide weight or two to the bag. If you are using a ziplock bag, remove the air from the bag using the displacement bag. Alternatively you can use a vacuum sealer. 
3. When the water has come to temperature submerge the bag of cauliflower in the water. Sous vide for one hour.
4. If you are not going to serve the cauliflower immediately, plunge the sealed bag into a bowl of ice water to bring the temperature down, remove and refrigerate until ready to use.
5. If you are going to serve the cauliflower right away, remove the cauliflower from the bag and thoroughly dry. Coat with mayonnaise and season with salt, pepper and paprika (paprika is optional).

To finish:

1. Oven roasted and sous vide cauliflower are finished the same way. Turn on your broiler and place the cauliflower under the  broiler for 7 to 8 minutes, watching carefully so it doesn’t burn. 
2. Remove from the broiler, place on a serving platter and immediately garnish with parmesan shavings while the cauliflower is hot. Garnish with a good olive oil and capers.