Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto”

Roasted cauliflower is one of the most delectable of vegetables. For years, I made a popular roasted cauliflower gratin in cooking classes; I loved the results so much, I morphed the gratin into a risotto-like dish of delicate, tender, tiny bits of chopped cauliflower. The trick to capturing that roasted flavor is in caramelizing the cauliflower over high heat so that it browns beautifully before being tossed with a little cream. It’s positively last-meal-worthy when paired with a simple he