How can you trust a veggie that looks like brains?

So I have put myself on a 10-day exclusion diet to look for food intolerances based on a blood test. Hence the cauliflower, since it's on the short list of things I can actually eat right now. I roasted it like Dan suggested (with sesame oil and salt). Then I found a recipe for "Manchurian Style Cauliflower" which calls for garlic, ketchup, and cayenne. I heated up half a can of tomatoes with some maple syrup and cayenne until it bubbled and started to caramelize, then tossed the cauliflower in. Not bad.

I really can't go to restaurants for this time, it's not a long list. But I am satisfying my curiosity as to whether or not food intolerance is creating my symptoms, and I'm learning a whole new level of creativity when it comes to cooking. Two days ago I made "chili" with sweet potatoes and edamame. It's an interesting challenge.