We had to pull all the old, tired cauliflower and broccoli plants out of the garden. They weren't getting any younger (rim shot, ha ha!) and they were using up valuable real estate destined for future potatoes, tomatoes and crocagatoes.
Unpristine they were not, but unlovely they were. So we just hacked off the tenderest buds and stems, and used them in an ad-hoc recipe we had already tried once before, improvising from the get-go, and improvising the second time even more.
It's a salad. I can call it a salad because it has oil and vinegar in it.
Also: The vegetables are served just warm or at room temperature, so technically it's still pretty much a salad — in other words, not hot. But the vegetables are not quite raw.
The recipe we improvised on came from the New York Times a couple of weeks ago, but it's senseless for me to even link to it.
Here's the drill: Get some oil hot in a skillet, and scorch some minced garlic along with a few whole cumin seeds.
Toss your brassicas with a little nice red-wine vinegar, a drip of sesame oil, some red pepper flakes, salt, and a tiny splish of soy sauce. Be prudent; this stuff tastes great in small amounts.
Now, dump the hot, garlicky oil over the seasoned vegetables. Toss. Serve.