Cauliflower is one of very few vegetables that are still "in season" in Maryland. I was able to find some local (Maryland) cauliflower in Whole Foods recently. I'm not a big fan of cauliflower generally, but I know I need to learn to like it, because it will certainly come in my CSA box next year.
I've been having a lot of success with roasting lately, so I broke the cauliflower into florets (I had truly no idea what cauliflower looked like in its original form until I did this) and then spread it on a pan, coated in olive oil and cracked black pepper to roast at 425 degrees for about 20 minutes.
The result was nicely browned, but still surprisingly creamy cauliflower. With a light sprinkle of salt at the table, I could learn to like it yet!