Cauliflower

Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.

With three kinds of cheese and enough mayo and sour cream to bind it together, this luxurious dip is a cinch to make and a guaranteed crowd-pleaser.

Think Buffalo wings—saucy chicken, cheesy dip, crunchy vegetables—but turned slightly on its head with whipped feta and handheld giardiniera.

This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?

This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.

Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons.

Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Two words: Lunch nachos!!!!

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.