This is another incognito vegetable I sneak in to get my family to eat cauliflower. Once golden brown and mingled in with roasted garlic cloves, green olives, spicy habanero peppers and tossed with sea salt these florets are devoured with gusto. I like to pair a crisp and refreshing white wine from Umbria like a 100% Grechetto Madrevite Elve’.