I'll dispense with the, "why, your cauliflower looks like a horny toad!" comments and skip right to this. I'll slice it and toss it with olive oil, salt and lemon juice. Pop it in a 350 oven and let it roast until it begins to caramelize. Then, for the last 5 minutes, I'll add minced garlic, a clove or two, and Romanesco, here we come.
Tonight, it will sit next to a turkey breast with a mild cranberry stuffing and some roasted winter carrots.