Preheat oven to 425 degrees F. Toss cauliflower with olive oil, sea salt, and red pepper flakes. Arrange on a large baking sheet. Tuck the garlic, cut side down, between the florets. Bake 20 minutes, flip cauliflower, and cook 10 - 20 minutes longer. Keep an eye on the garlic, if it’s a deep golden hue and yielding to the touch, remove it from the tray while the cauliflower continues to cook. Set garlic and cauliflower aside to cool. When cool enough to handle, push the roasted garlic cloves out of the papery skin.

To sauté the vegetables, heat a large cast iron or other heavy skillet over medium/medium high heat (the pan should be hot, but not smoking). Add a tablespoon olive oil, and then half the broccolini. Sprinkle with a pinch of sea salt. Cook, stirring and flipping often, until broccolini is tender, about 4 minutes. Remove to a plate and repeat for remaining broccolini. Likewise, cook the asparagus in two batches, adding more olive oil as needed. Add a squeeze of lemon to the cooked vegetables.

In the bowl of a food processor, pulse to combine the cauliflower and garlic. With the food processor running, add olive oil and 1 tablespoon each lemon juice and water. Taste, and add up to a tablespoon more lemon juice and water, plus sea salt and red pepper flakes to taste.

To serve, spoon the puree onto a large platter. Use your spoon to create big swoops with peaks and valleys. Drizzle with olive oil. Top puree with the sautéed vegetables. Finish with a pinch of sea salt and a squeeze of lemon.