Above all, they are really tasty and easily stand on their own. This recipe is intended for the leaves or flowers of the brassica plants, you could try cooking with the roots here (by that I mean turnips or rutabagas) but I would stick with cauliflower, mustard greens, Brussels sprouts, or broccoli rabe.
I made this last Sunday when I was feeling tired, lethargic and slightly pathetic (not to mention in no mood to cook anything). But there is a moment between searching through the refrigerator and chopping the onions when I always get inspired. The broccoli and cauliflower made me think of Eastern Europe and I decided the lemony hint of caraway seeds would be a nice.
What started as a act of desperation turned out to be remarkably satisfying and delicious, and something I will be making again.