Cauliflower

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

Who says cauliflower is boring? When it's deeply roasted and tossed with hot, cheesy pasta, it's anything but.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

During the frenzy of cookie season, put these quick and cozy weeknight dishes on dinner duty.

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.

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

Here's how to buy, store, and cook with cauliflower, in season in August.

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.

This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

Recipes for broccoli, cabbage, brussels sprouts, kohlrabi, cauliflower, kale, and other brassicas.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Buying and storage tips—plus 7 recipes— for cauliflower, which is in season in September

The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.