Cauli is where it’s at, at the moment. These were at Laguna Niguel/Aliso Viejo on a recent Sunday, but you’ll find ‘em at all O.C. farmers markets. I nabbed that big yellow one in the center there. Rinse, slice, onto a baking sheet, generous salt & pepper, drizzle with oil. 400̊ for 15-20 for retaining slight crispness, or longer at 375̊ to utter tenderness and deep caramelization—my favorite result.