(You can look more closely at this picture by clicking on the image.)
This one was a romanesco variety that I picked up at the farmers' market on Sunday, a beautiful specimen right for the following recipe:
Cauliflower Fantasia, after the The Silver Spoon's "Broccoli Fantasia"
Wash one head cauliflower, discarding the hard steam and cutting the head into individual florets. Boil (or steam) until soft and tender. Butter a soufflé dish or other ceramic baking dish, and line the bottom with 2 tablespoons hard, flavorful cheese (Piave, Idiatzabal, Gruyère, Parmeggiano Romano, etc.). Place the cauliflower in the dish, add salt and pepper to taste. Pour 1/2 cup heavy cream or half and half over the mix, then follow with 1/2 c. grated sharp cheese (feel free to mix cheeses or use anything that is left over in the door of your refrigerator). Bake at 400 degrees Fahrenheit for approximately 15 minutes, until the cheese has melted and the cream has been absorbed by the cauliflower.
Romanesco cauliflower turned out to be an especially creamy, delicate vegetable all on its lonesone, but the addition of cream and cheese made this into a miracle of side dishes.
And you still need an excuse to eat your vegetables?