Cauliflower

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Serve over basmati rice.

Caraway seeds are often baked into and on top of rye bread, their nutty, spicy fragrance accenting rye’s earthiness. Here, the natural duo crisps in a pan of melted butter before topping steamed cauliflower. In this elegant, simple side dish, crunchy rye crumbs give way to succulent florets and bring out their natural sweetness

The tiniest latkes on the menu, these are flavored with creamy cauliflower and spicy Aleppo pepper (a Syrian seasoning). Serve them with the aioli or just sprinkle them with za'atar.

Sprinkle with crystallized ginger or sliced scallions.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Nutty fried cauliflower florets plus raw shavings of the vegetable's stem give flaky striped bass more complexity (and panache) than the usual fish with lemon.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

A zesty lemon, olive oil, and caper dressing brings out the best in nutty roasted cauliflower and sweet red peppers.

Cauliflower is a nice surprise and crème fraîche adds some tanginess to this inventive version of macaroni and cheese.

Don't be frightened by the word soufflé. This subtly sophisticated dish isn't difficult at all (just be careful not to overbeat the egg whites).

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple purée made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower.

We typically think of pickling as involving mainly vinegar or, as is the case with kimchi, a fermenting process. In India, however, oil is the secret ingredient, employed to carry the flavor of spices. Here, mustard seeds and ground turmeric bring brightness to the mix.

Few Asian meals are complete without pickles, which function variously as appetizers, condiments, salads, palate cleansers, and relishes. Here, Chang breaks down the process so you do the work once but get four very different quick pickles out of it.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This tasty curry goes wonderfully on top of couscous and makes for a filling meal.

Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.