This season one of our helpers on the farm, Carlos, is a graduate of culinary institute and has worked in several restaurants.  We've discovered the many advantages to having someone who can cook, and who has cooked professionally, on our team.  He understands deadlines, and how to organize his work time efficiently.  He has good manual dexterity.  He is calm under pressure, and also has a great sense of humour and appreciation for the absurd (a real asset on a working farm).  And have I mentioned he can cook?
So.  Cauliflower and green salsa.  Not a combination I would have imagined, but I found out it is fabulous.  Here's Carlos' recipe so you can try it for yourself.

Cauliflower with Green Salsa

for the salsa:

12-15 each tomatillos, whole, husks removed
4 each red onions, about 3 inches diameter, cut in half
4 each poblano peppers, whole

Roast all vegetables directly over an open flame (the burners on a gas stove work fine) until blackened on the outside (start with the onions; they take longest).  Bring a pot of about 1 1/2 quarts water to boil.  As the vegetables are done, place them in the boiling water and cook until tender.  Drain cooked vegetables and blend until smooth (you can add more of the cooking water for a thinner salsa if desired).  Season with salt to taste.

the cauliflower:

2 medium heads cauliflower
light flavored cooking oil

Cut the cauliflower heads into 8 -10 pieces, with the core intact.  Heat oil in a heavy pan to the point of smoking.  Add cauliflower pieces to oil and sear until golden brown (takes less than 10 minutes).  Place seared cauliflower in a heavy 9 x 13 baking dish (or equivalent size).  Pour salsa over the cauliflower.  Bake at 425 for 30 - 45 minutes or until as tender as you like.

Serves 4 - 6 as a side dish; great with black beans and rice, tortillas, and cucumber salad.
Thanks, Carlos.