Broccoli and cauliflower are always so 'there' in the markets that it's difficult to get excited about them. But they're both useful in winter, when not as many fresh varieties of vegetables are available. I wanted some soup when the weather was cooler, so I bought a head of cauliflower, although I also could have made the soup with broccoli.

Saute half a diced onion in some butter, add a little water, cover the pot, turn down the heat and let the onions cook slowly until soft. Dice a peeled baking potato and cut the cauliflower or broccoli into florets. Add these to the pan along with a couple of tablespoons of butter, then stir until the butter melts and coats the vegetables. Pour in some broth (I use Swansons), then cover the pot and simmer until vegetables are soft. Puree the soup, then return to the pan, adding a cup or more of heavy cream. Reheat, taste for seasoning and just before serving, sprinkle with grated cheese and/or cooked crumbled bacon.

I also like broccoli (preferably) or cauliflower cooked with penne and cambazola cheese. Cook the penne until it's al dente, then add the florets of broccoli or cauliflower to the pot. Cook for a couple of minutes, then drain. Saute half a thinly sliced onion and a couple of cloves of garlic in olive oil in a large pan. Add the drained pasta and vegetable to the pan, add some heavy cream, cambazola (cut into chunks) and sprinkle with salt and pepper. Cook, turning constantly, until cheese is melted, cream is reduced and the sauce coats the pasta and vegetables. Sprinkle with parmesan cheese before serving.