I have always loved cauliflower and broccoli – the 2 vegetables that, along with spinach, are usually rejected by children and lots of adults.  The markets have been full of stupendous heads of cauliflower this fall – white, green, pale orange, and pointy, vibrant green Romanesco.

I particularly love cauliflower roasted with lots of olive oil and a smidgen of garlic.  While in California, I sliced a huge head into thick slabs, roasted them, and made a salad of arugula and persimmon on which to top the golden brown, caramelized “steaks” – it was delish!

Back in New York, I picked up a head of orange cauliflower at the 77^th Street farmer’s market and pulled it into flowerettes and roasted it with lots of garlic until each piece was golden and slightly crisp around the edges.  I cooked up a pot of pasta and then folded the cauliflower into it with touch of chicken stock and lots of freshly grated pecorino cheese and cracked black pepper.  A perfect Sunday supper!