The question at our house last week was how to revive our flagging interest in cauliflower. I’ve been gardening forever, but I still haven’t learned that when you plant a dozen cauliflower seedlings at once, they all mature at once. I wasn’t sure I could get another cauliflower risotto past my husband unless I changed it up. So I did. With a little digging online, I turned up a new method that produced the creamiest risotto I’ve ever made. The truffled pecorino I had in the fridge put it over the top. I knew I’d nailed it when my husband amped up his usual praise—from “this is good, hon” to “this is really good, hon.” I couldn’t agree more.