Cauliflower

The leftover cooking liquid makes the perfect base for a soup or white sauce. This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

This dish features cabbage and cauliflower prepared simply, to preserve the purity of their flavors. The dates bring out the inherent sweetness of both vegetables perfectly. Make the purées first, then roast the cabbage and cook the chops.

The health benefits: 1/2 cup cooked cauliflower has 36 percent of the RDA for vitamin C; beets deliver nearly 20 percent of your folate needs; good amounts of potassium and fiber in both vegetables.

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds.

We think of this gratin as a vegetable-driven version of everyone's favorite, mac and cheese. The nutty, sweet undertones of cauliflower are particularly suited to meld with the tangy, salty Cheddar and the spicy horseradish.

Try this seasonal, six-ingredient wonder as a first course for Thanksgiving dinner.

A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.

This soup looks thick but doesn't taste at all heavy. In fact, it has an almost billowy texture, but with enough substance to still be satisfying. The addition of just a small amount of toasted almonds adds some crunch to the equation.

Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci In typical trattoria fashion, this dish serves as the meal's antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano.

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

Chunks of tender cauliflower and potato tossed with Indian spices give this stuffing a lovely, distinctive texture and flavor.

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.