And finally, a recipe for that sweet little cauliflower.
3 tablespoons unsalted butter 1 head cauliflower, cut into small florets 4 fresh sage leaves, julienned Kosher salt and freshly ground black pepper 1 apple 1 tablespoon chopped fresh flat-leaf parsley
Set skillet over medium-high heat. Add butter and cook until bubbly and beginning to turn brown. Add cauliflower, sage and a few generous pinches of salt and pepper and cook, stirring occasionally, until cauliflower is tender and has caramelized in spots, 10 to 15 minutes.
Quarter and core apple and slice thinly. Add apple and parsley to cauliflower mixture, stir to distribute, and taste for seasoning. Serve warm or at room temperature.