I recently ate at MB Post in LA. Everything was delicious but what I loved so much was the broccoflower with capers, pepper flakes and lemon. I've been making it with cauliflower: blanch a head of cauliflower florets in salted water for 5 minutes. Meanwhile, in a large sauté pan, heat a few tablespoons olive oil with a few tablespoons of capers and crushed red pepper flakes to taste. As soon as the capers begin sizzling, turn off the heat. Drain the cauliflower, bring the oil-caper mixture back to a sizzle, squeeze half a lemon into the pan, add cauliflower and toss to coat. Taste. Season with salt and pepper to taste. Transfer to large serving platter. Shave Parmigiano Reggiano or Pecorino lightly over top. This is super fast and delicious and great for those nights when even mincing a clove of garlic or an anchovy feels like too much. Broccoli would work well here too.