Along with the kale I bought at the farmer's market this week, I noticed that cauliflower was beginning to make an appearance. I snatched some up right away.
Cauliflower, like kale, is best cooked in the oven. I tossed it in some olive oil and salt and put it in the oven at 400 degrees until it looked like this (I'd say it was about 30 minutes).
In a pan I heated 2 tablespoons of olive oil and threw in 4 cloves worth of minced garlic and a hearty pinch of red pepper flakes. Once that was starting to smell nice, I added the juice and zest of one lemon, and about a half a cup of white wine.
Finally I tossed in a pound of cooked penne rigate and the cauliflower along with a little choped fresh parsley (not shown).
My portion was tossed with a generous amount of pecorino cheese. My cheese-hating, lactose-intolerant husband preferred his plain.
Then I sat back and enjoyed, remembering that a dinner without large slabs of meat or without chocolate can still be delicious.