1.   Arrange half the cauliflower florets over the onion, stems toward the center, so that when you look in the pan, you see simply florets.

2.   Add the cauliflower florets and lemon juice.

3.   Add the cauliflower florets and season with salt.

4.   I steamed small cauliflower florets, let them cool, and then tossed them with some of the mayonnaise, so that it was like a potato salad.

5.   Meanwhile, blanch carrots and cauliflower florets for one minute in boiling water.

6.   Or try sauteing tender cauliflower florets with young garlic and parsley before tossing with orecchiette.

7.   ROASTED PEPPER HUMMUS Serve with heart-healthy crackers, toasted pita bread pieces, or vegetable dippers, such as cauliflower florets, baby carrots and celery sticks.

8.   Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top.