This is a fun variety of cauliflower. The cauliflower version of broccolini; the stalks are long and tender with small florets. Roasting whole keeps them looking pretty, but they work just as well chopped and sautéed.
The heads of cauliflower were pretty large so the floret to stem ratio was somewhat low. There’s still enough though to sauté with green beans, leek and tomatoes for a nice pasta primavera.
