The cauliflower is stewed so soft, it'll melt the instant you place it in your mouth. It's filled with the delicious flavor of bonito dashi stock.
I thought the cauliflower I had in the fridge might be good with bonito dashi. I made a simple Tosa-style stew with it.
The cauliflower loses its nice texture when overcooked. When it is just cooked through, turn the heat off and let it absorb the flavour of the bonito dashi in residual heat.
Enjoy Japanese food around the world.