We never get tired of this simple Rose Gray and Ruth Rogers recipe for tuna steak, or of the pleasure in pairing it with something different each time.  Here it was some excellent white cauliflower, one of our favorite vegetables, also prepared just about as simply as possible.

• tuna from PE & DD Seafood, rubbed with a mixture of fennel seed and dried pepperoncini, ground together, seasoned with salt, and pepper, then pan-grilled for only a minute or so on each side, finished with a good squeeze of lemon and a drizzle of olive oil
• two small heads of white cauliflower from Norwich Meadows Farm, partially cored, the florets separated, tossed with olive oil, salt and pepper, spread on a ceramic pan and roasted in a hot oven, then finished with chopped parsley from Norwich Meadows Farm
• the wine was an Oregon white, Cuveé A Yamhill-Carlton Müller-Thurgau 2013 from Anne Amie Vineyards