Have you ever seen one of these? I think it's some sort of Tuscan Cauliflower. Staring too closely at the kaleidoscopic, psychedelic whorls of this symphony of fractals made me a teeny bit dizzy. Still, I think it's beautiful. Blanched and roasted whole with a little olive oil, salt and pepper, I found the flavor to be slightly tastier than a white cauliflower. I turned the leftovers into an amazing, creamy soup with sauteed onions, broth, a little coconut milk, cumin, cinnamon and chipotle powder. I just whirled it all up in the Vitamix. Delish!