Thanks for the report, Steve. I thought it looked too good to be true.

Marcella’s cauliflower — the one where you boil the entire head whole, then smush it up with olive oil, Parmesan, salt and pepper — was such a revelation to me that I’ll never eat it any other way again.

Oh, except for that Madhur Jeffrey recipe where you break a whole cauliflower into florets and cook it in a wok with turmeric and nigella (no kidding!) seed. I could eat the whole thing myself, cooked like that.