Makes 6 servings.

On hot, sultry days, it is important to serve vegetables. However, they are appreciated far more when served in an especially old version. I vary this recipe, substituting broccoli, asparagus, or celery for the cauliflower. To use every part of the vegetable, I peel the heavy stem on broccoli or cauliflower and cut it into julienne strips.

MARINADE:

Juice of 2 lemons
4 or 5 cloves garlic, cut into very thin slivers
1/2 c. olive oil
1/2 tsp. oregano
1/2 tsp. salt
Freshly ground black pepper to taste
1 tbsp. finely grated lemon zest (yellow part only - opt.)

Trim the cauliflower, breaking off the buds. You may also peel the stems and cut them into 1" sections. Put in a pan with salted water to cover. Cook only until tender-crisp, to not over cook. Remove the vegetable with tongs and drain on paper towels. While hot, arrange on a deep platter.

In a small bowl, combine the lemon juice, garlic, oil, oregano, salt and pepper. Pour over the cauliflower. Do not toss or disturb the cauliflower. Sprinkle with lemon zest, if desired. Cover the platter with plastic wrap and refrigerate until cold, then turn the pieces over gently in the marinade with tongs.