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.