Corned beef, which makes an appearance on many St. Patrick’s Day tables, made us wonder how “corning,” or salt-curing, might be applied to cauliflower, and it led us to this interesting technique. We submerge a whole head of cauliflower in a spice-infused brine for several hours, allowing thorough absorption. After removing it and patting it dry, into the oven it goes. To finish, we slather the surface with mixture of butter and whole-grain mustard, coat it with dill and panko breadcrumbs, then roast some more until the surface is nicely browned. Every bit of the cauliflower ends up deliciously seasoned, and its meaty yet tender texture is complemented by the crispness of the breadcrumb crust. To ensure the brine reaches into the dense core, we use a paring knife to pierce into the stem end before dropping the head into the hot liquid. Cut into wedges for serving, the cauliflower makes a fine vegetarian main or side.