A velvety-smooth soup spotlighting cauliflower's many delicate flavors, accentuated by sautéed onion and leek.
This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.