Yesterday I purchased some really beautiful, "baby" cauliflower. These are heirloom varieties, each about the size of a golf ball or a bit larger, and come in a pale green and purple. I'm going to serve them as side vegetables (accompanying a standing rib roast) for New Years dinner, and am interested in any suggestions on cooking these little guys. I want to serve them whole, and am thinking of either steaming them or poaching them in maybe a poultry stock. Am considering serving them with an anchovy-flavored aioli sauce. Any suggestions welcome, thanks in advance !