cauliflower roasted in olive oil, with spring garlic, salt, and a squeeze of lemon, mixed with:
sage, rye berries, crimini mushrooms, and fava beans. (Boy, was shucking and popping the fava beans fun! I'm not kidding. I wouldn't do it every day, but I liked the process.)
Is it just me, or is cauliflower roasted with olive oil really rich and buttery tasting?