Pastels are fashionable for spring vegetables

Peaking

Cauliflower: Not long ago, cauliflower was about the most boring-looking vegetable on the planet, available in beige and only beige. Today, cauliflower is a riot of color. At farmers markets right now you can find it in a lovely shade of orange (a variety called Cheddar) and even lavender (called Graffiti). If that’s not enough, you can always check out our old friend Romanesco, with its tightly shaped pale green cones (this is called a broccoli, but genetically it is a cauliflower variety). The good thing about all of this color is, unlike with many vegetables, it lasts through cooking -- particularly if you add a little acidity, either vinegar or lemon juice. These cauliflowers have smooth, creamy curds and a sweet flavor. Try roasting them: Break the head into florets and toss them with olive oil, lemon juice, salt and pepper; spread the florets on a baking sheet and roast at 400 degrees until they begin to brown and smell quite nutty, about 15 minutes.

Various vendors, $3.50 to $6.50 per pound

Watermelon radishes: Almost all radishes are beautiful, with their graceful shapes and dramatic contrast of bright red peel and stark white center. But it’s hard to imagine anything more striking than the watermelon radish. The watermelon reverses the normal order of colors, with a creamy white peel covering an interior that is a pink so hot it is nearly purple. The flavor is just as compelling, a juicy crisp mixture of heat and sweet.

McGrath Family Farms, $2 per bunch

russ.parsons@latimes.com