I'd never seen, or even heard of, one of these things before last January when Riverdog Farm sent one in their weekly veggie box. Since then, it's become my favorite vegetable, though they're impossible to find in any markets around here. Besides being delicious, it's the most beautiful vegetable I've ever seen... almost too beautiful to eat! It looks like an intricate forest of Christmas trees, or like a 3-D puzzle, with the pointy bits being made up of pointy bits, which are made up of pointy bits. It's a member of the cauliflower family, and tastes a little like cauliflower, only much richer. You can steam it, or boil it, but that's too ordinary for something this elegant. I usually turn it into a frittata - break the bulb into small segments and saute in (lots of) butter in an ovenproof frying pan (I use my trusty 8" cast iron fry pan), with some chopped onion and garlic. Lightly whisk 4-5 eggs and pour into the pan and gently stir until the eggs begin to harden. Generously sprinkle in some Feta cheese, stir a few more times and remove from heat. Sprinkle liberally with shredded Asiago (or Parmesan) cheese, and put under the broiler for a short time. Mind it carefully, as in, don't run off and do any other task, as it will burn very quickly (and trust me, few things smell worse than burned frittata!) Remove from broiler and let it sit for 5-10 minutes, then slice and serve. Mmmmmmm...!
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