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To some, cauliflower can seem a completely unappetizing vegetable. And when you see a head of cauliflower in the produce aisle, you may be tempted to ask, "How do I turn that into a side dish?"

My favorite way to prepare it fresh is simple:  you take a head (that probably weighs about a pound), and pull off the leaves. Then, take the core out, and the head will start to separate into florets. (Those should be rinsed off before proceeding). If you want the florets to be smaller, chop them to your preferred size.

Dry them off and lay them on a baking sheet, and then pour two teaspoons of olive oil, a tablespoon of Mrs. Dash, and a quarter-cup of parmesan cheese over them, and then swish the florets around on the pan. (All that can also be put into a large resealable plastic bag and shaken).

Place the seasoned florets into a sauté pan that's been heated with two teaspoons of olive oil. Over medium-high heat, "sear" the sides of the florets, and then turn down the heat to medium. Pour one-half cup of water into the pan, and cover. Depending on the size of the florets, the cauliflower will be fork-tender in about 15 minutes.

If this still sounds like a side dish that will draw resistance from your kids instead of raves, ask them to name the cauliflower something else. That creativity will sometimes take the kids' mindset off the vegetable itself. I once fed this to some 13-year-old boys who initially turned their nose up at it. But when one of them called it "cow brains," the trio ate it with gleeful zeal... and requested second helpings.