That striking, oceanic veggie that looks like pointy broccoli is, in fact, a brassica. Also known as Romanesque cauliflower, it’s the perfect thing to cook for math geeks because the spirals of buds are a natural approximation of a fractal. It’s crunchier than broccoli, but milder in flavor. The bright green color also makes it stand out in a crowd. Put it on display if you must, but not for too long. It will wilt quickly, so break apart the florets and steam or stir-fry like broccoli. Pair with stronger flavors like anchovy, garlic or aged sharp cheese.