This is what Romanesco cauliflower should look like (above). And these pictures below show what my "Veronica Hybrid" Romanesco-style cauliflower looked like a week ago, 5 months after it was planted ... they ranged from almost normal but ridiculously small to full-on deformity (and why some are purple I have no idea):
This post is nothing but a cry for help from experienced gardeners who may have some advice. To avoid this from being completely pathetic, here is a very tasty idea for eating cauliflower that I originally found years ago from Mario Batali, but it seems everyone is making it these days. Otherwise, please help me grow cauliflower!
Remove core and chop into florets. On a baking pan, toss the cauliflower with olive oil (about 4-5 Tbsp per pound of cauliflower) and season with salt and pepper.
Roast for about 30 minutes at 400 degrees F or under the broiler (about 4 inches from broiler) for 15-20 minutes, until cauliflower is tender and just starting to char in spots. Squeeze some lemon juice over top and sprinkle with red pepper flakes.