When I checked the winter garden a couple weeks ago, I thought the cauliflower were a total bust. But after reading in my gardening bible that over-wintered caulis can take a long time to develop heads, I took another peek and spied a couple small, snowy heads tucked deep inside the green, green leaves. A couple weeks later, this:

We roasted up two heads last night, using local olive oil that I was lucky enough to get from Sunset magazine that I horde like a crazy person. Both raw and roasted, it was nutty and peppery and just so very cauliflowerish. I’ve read that these guys can be very persnickety, but in my case, some neglect and our consistently cool temperatures served them -- and us -- very well.