Cauliflower

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

This is the time to break out the grating attachment to your food processor.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

For more variations and veggie inspiration, check out our roasted veggie matrix.

Cutting the cauliflower into florets means the brine will absorb faster.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.