This recipe is adapted from "Great Italian Desserts," by Nick Malgieri.
Nick Malgieri directs the baking programs at the Institute of Culinary Education in New York City. He is the author of nine books about baking, most recently, "The Modern Baker" (DK Publishing, 2008).
Another firm-fleshed fish, such as halibut or salmon, can be substituted for the striped bass. Broilers vary in heat intensity; move the rack to a lower position if the cauliflower or fish is browning too quickly, or to a higher rack if too slowly.