For an extremely fresh salad that you can't stop eating try this Zucchini Carpaccio Salad. Paper thin slices of fresh zucchini tossed with baby arugula shredded Parmigiano Reggiano garlic lemon zest and olive oil. Topped with toasted walnuts.
Cut Cauliflower into Steak-like Slices and bake / grill / saute them in olive oil till brown, season with salt and pepper and top with butter mixed with garlic and chopped parsley. salt, pepper, olive oil