I use cauliflower's more delicate, beautiful Italian cousin romanesco in this recipe inspired by a dish at Jody Adams' Cambridge, MA restaurant Rialto. A small local cauliflower would work, too. In Cambridge we can get romanesco at Formaggio's Kitchen or some farm stands. I bet in New York it's easier to find -- at the Union Square Greenmarket, for example. Because it's not grown commercially in this country it's only available in late September and October.

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