4 large cauliflower florets
1/2 cup mascarpone or sour cream
4-5 tablespoons mixed vegetable pickle
freshly ground pepper to taste
Steam the florets until just tender. Place in a baking dish, flower-side up.
Spoon a little mascarpone or sour cream over the top. Top with a little pickle then more mascarpone.
Place under a preheated grill until the mascarpone is lightly browned. Serves 4.