I worked at a catering hall in UniversityI love cauliflower au gratin but Thai grown cauli's, like broccoli, lack any real flavour.
Another good way to do cauli, is deep fried florets in bread crumbs - super when either hot or cold with a sprinkle of salt. Tip: Blanch the florets 1st and allow to dry and cool before dusting with flour/egg/crumbs.
A lot of times the appetizers at the cocktail hour were breaded vegetables with plum sauce
I'd take them around on a platter
I'd house 2 to 3 before I got out of the kitchen each trip