Anyway I've decided to console myself with cauliflower. This is an adaptation (ha ha) of a recipe Martha Stewart once gave on her t.v. show. Her version called for the drizzling of browned butter and sauteed hazelnuts over a whole head of steamed cauliflower. Almost any nuts sauteed in butter will taste good, and the addition of almost any fresh herbs will improve things further. I chose thyme and walnuts. Amusez-vous with your own ideas.
Place a whole trimmed head of cauliflower in a deep pot, and fill with cold water so that the cauliflower is about two thirds submerged. Bring to a boil, lower the heat and simmer for about 15 minutes. Then carefully turn the head over and continue simmering another 10 minutes or so.
Meanwhile, melt butter -- choose how much, I use 1 stick -- in a separate saucepan and when it foams, stir in a cup of chopped nuts and a few sprigs of the herbs of your choice. Don't forget a pinch of salt. Cook briefly until the nuts and butter brown gently.
Drain the cauliflower, put it in a deep bowl, and pour the butter mixture over. Serve it forth and console yourself for whatever miffs you.