Broccoli Rabe with Roasted Cauliflower

You've been avoiding broccoli rabe because its too bitter.  I know.  You can't hide.

Now try this dish.  Adding the honey, and sweetness of yellow peppers, mellows it out beautifully.  And the caramelized cauliflower also adds a smokey sweet note as well. Come out of the broccoli rabe closet.
1 head cauliflower, cut into bite-sized pieces
1 bunch broccoli rabé, trimmed and cut into thirds
2 Tbsp honey
1 yellow pepper, sliced
1 jalapeño pepper, sliced
2 cloves garlic, sliced
dash red pepper flakes

Preheat the oven to 400F. Toss the cauliflower with a bit of olive oil in a large bowl. Salt and pepper to taste. Tip the cauliflower onto a rimmed baking sheet.

Roast for about 30-45 minutes, until the cauliflower is beginning to nicely brown. Stir the cauliflower once during roasting.

Meanwhile, stir fry the peppers and leek in a wok or large pan.

Cook for about 2-3 minutes and then add the garlic and red pepper flakes. Cook another 2 minutes.

Add the broccoli rabe, and cook another 8-10 minutes, until the veggies are cooked but just crisp tender.

Gently fold the cauliflower into the broccoli rabe and turn into a serving bowl.

Serves 6 as a side dish.