<p>Re: cauliflower; my new fave is smallish pieces roasted in a hot oven with a sprinkle of curry powder and /or chili pepper, olive oil, and lime.</p>
<p>Re: artichoke; thinly slice the cleaned artichoke “cups”, then saute with garlic infused olive oil (remove the garlic before it burns). I find them almost impossible to keep from darkening while I’m prepping them. Still to slow I guess!</p>