Like some strange sea creature anchored to a coral reef, the cauliflower lay upon it's bed of vegetables. Baby beets, zucchini, bell peppers and mushrooms. I've always wanted to try roasting a whole cauliflower, imagining the texture to be meaty, like a pale steak. At the market the vendor from whom I bought the beets suggested I eat the leaves, the tenderness at it's peak while they are still young at this time of year. The cauliflower seemed almost too pretty to eat, I wanted to preserve it on the shelf in the fridge, so that each time I opened the door it would be seen in all it's glory. I could see that the lilac florets were beginning to lag, however and look a little limp, so it's time to meet it's maker had come.
