After all the suggestions, recipes, etc. I figured I would treat the Cauliflower greens like tougher chard.
So I took the rib out and cut them into 1/8 inch strips. Then I put them in boiling water with chard stems that were sliced a bit thicker for 2 minutes before adding a mess of chard that was sliced about 1/4 inch thick and leaving them the mixture to cook for 3 more minutes. Then I drained. Tasting along the way, I noticed that cauliflower greens are very pleasantly sweet (which I wasn't expecting at all). I sauteed the greens and stems in olive oil in which I had simmered garlic and red pepper flakes adding a tablespoon or so of water every few minutes. After 8 minutes I added some homemade marinara sauce I had kicking around and simmmered for 2 more minutes. I spooned the greens and sauce over whole-wheat couscous tht I had forked olive oil with sweated onion and garlic into. I served with grilled chicken that had been marinated in lemon juice, garlic and thyme.
In sum...I LOVED the cauliflower greens. They added a great sweet note to the chard. I will definetly seek them out to use them again. Next time, I'll try something with them alone, because I really think they are pleasant and complex enough to stand alone.