Garden Fresh Cauliflower

Not much grew in the vegetable garden this year.
With more than enough rain to drown out any chance of a decent harvest.
It seems as though there is one vegie that surpasses all the others every year.
A few years ago we were lousy with big bright orange pumpkins.
One year we got so many red raspberries the freezer was all full up with them.
This year not much of anything grew to well.
There were a few red ripe strawberries but not enough to even make a pie.
It's the time of year when you pull up all the dead plants and weeds to prepair the garden beds for there winter hibernation. Wouldn't you know it that in amongst the tall weeds in one bed was growing a cauliflower plant.
It had three of the nicest and whitest looking heads I've ever seen.
Cut them off the plant and brought them into the kitchen.
Now I've learned from many years of dealing with vegies from the garden to place what ever it is directly into a big old pot of cold water for a nice long soak.
With lettuce you run a stream of water and push the lettuce down into the pot,
a lot of things float out of the pot and down the sink.
Veggies like cauliflower don't usually have much sand or what ever to clean off but I still give them a nice long soak. After about an hour I shook the water off and placed then on the counter to await the chef's knife.
They looked so fresh because that's what they were.
Cutting the leaves away and the florets from the core,
I found a little green worm, trying to cling on for its life as I took the cauliflower apart.
I thought to myself, this little green bug held it's breath all that time.
Well I gave it the old sinkular eddy wash
and proceeded to prepare the cauliflower for cooking.
But how to cook it, in boiling water? Au Graten? Roasted, or Broiled?
Today I felt the minimalist chef and said "Steamed"
in the microwave with a little fresh creamery butter, white wine
and a bam of sea salt.
(Did I just use a new definition of the word BAM?)
Chef Emeril Lagasse should be proud of himself.
Any way this batch of cauliflower was the best anybody could cook up!
Maybe because this cauliflower was freshly picked a hour ago,
maybe because the little green worm gave its life in the cleaning preparation,
maybe because not many veggies grew very well in the vegetable garden this year.

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