Honey-Lemon-Glazed Cauliflower

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets (about 7 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium red onion, finely diced
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet smoked paprika
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.

Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes.

Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. 
Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together.

• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 large yellow onion, finely diced
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  3/4 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 cups lower-salt chicken broth or vegetable broth
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  One 3-inch cinnamon stick
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  
  


• 
  
  1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  
  


• 
  
  2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  
  


• 
  
  2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
  
  


• 
  
  One 15-1/2-oz. can chickpeas, drained and rinsed
  
  


• 
  
  4 oz. baby spinach (about 4 lightly packed cups)
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. finely grated lime zest
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.


Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.


Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.


Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 
  
  1 medium head radicchio (about 1/2 lb.)
  
  


• 
  
  1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 Tbs. red wine vinegar; more as needed  
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. Dijon mustard  
  
  


• 
  
  1 large egg yolk 
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  1/2 cup coarsely chopped fresh flat-leaf parsley 
  
  

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 
  
  4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
  
  


• 
  
  1 medium onion, sliced
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  Fine sea salt or table salt
  
  


• 
  
  12 oz. dried penne
  
  


• 
  
  2 cups 1% milk
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Baked Penne with Cauliflower and Cheese

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.

• 
  
  4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
  
  


• 
  
  1 medium onion, sliced
  
  


• 
  
  2 cloves garlic, peeled
  
  


• 
  
  Fine sea salt or table salt
  
  


• 
  
  12 oz. dried penne
  
  


• 
  
  2 cups 1% milk
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
  
  


• 
  
  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Pickled Cauliflower with Carrots & Red Bell Pepper

Serve these pickles as part of an appetizer spread with fresh tomatoes, olives, flatbread, and hummus or baba ghanoush. They’re also tasty alongside grilled meats.

• 
  
  1 tsp. coriander seeds
  
  


• 
  
  1 tsp. black or brown mustard seeds (or substitute yellow)
  
  


• 
  
  1/2 tsp. cumin seeds
  
  


• 
  
  2 cups cider vinegar
  
  


• 
  
  5 medium cloves garlic, lightly crushed and peeled
  
  


• 
  
  Three 1/4-inch-thick slices peeled fresh ginger
  
  


• 
  
  One-half small yellow onion, thinly sliced lengthwise
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  2 Tbs. kosher salt
  
  


• 
  
  1 tsp. black peppercorns
  
  


• 
  
  1/2 tsp. ground turmeric
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
  
  


• 
  
  5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
  
  


• 
  
  One-half red bell pepper, cut into large dice (about 1 cup)
  
  

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

For quick (refrigerator) pickles:

Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

For canned pickles:

Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles by slowly raising and lowering a chopstick or a plastic blade around the inside of the jars (a trapped air bubble may shatter a jar as it heats). If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  Process for 10 minutes, following the instructions in our "Canning Basics" guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
  
  


• 
  
  1 lb. all-natural (dry-packed) sea scallops
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, minced
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large fresh basil leaves, thinly sliced
  
  

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 
  
  1 medium head radicchio (about 1/2 lb.)
  
  


• 
  
  1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 Tbs. red wine vinegar; more as needed  
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. Dijon mustard  
  
  


• 
  
  1 large egg yolk 
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  1/2 cup coarsely chopped fresh flat-leaf parsley 
  
  

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Cauliflower Sformato

A sformato is an Italian version of a soufflé. If you like, you can bake the cauliflower mixture in individual ramekins or gratin dishes; just reduce the baking time.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1 small cauliflower (about 2 lb.)
  
  


• 
  
  2 Tbs. olive oil; more for the gratin dish
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-3/4 oz. freshly grated Parmigiano-Reggiano (2/3 cup grated on the small holes of a box grater)
  
  


• 
  
  3-3/4 cups whole milk
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  3 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


Core the cauliflower and separate it into florets. Cut the florets into 1/4-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with 1/2 tsp. salt, and roast until tender, 30 to 35 minutes. Let cool.


Raise the oven temperature to 400°F. Brush an 8x10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of the Parmigiano. Set aside.


Heat the milk in a 2-quart saucepan over medium heat until just about to boil.


Meanwhile, melt the butter in a 4-quart saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 tsp. salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.


In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly chop 1/2 cup of the cauliflower, and purée the rest in a food processor. Stir the chopped cauliflower, cauliflower purée, egg mixture, and the remaining Parmigiano into the sauce. Season to taste with salt and pepper. Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle just a little when you remove it from the oven. Let rest for 10 to 15 minutes before serving.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.
Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 medium head cauliflower, cut into small florets about 3/4 inch wide
  
  


• 
  
  1/2 cup toasted, skinned, chopped hazelnuts (see tip right)
  
  


• 
  
  8 fresh sage leaves, thinly sliced crosswise
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large ripe pears, cored and thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Tip:

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

Honey-Lemon-Glazed Cauliflower

Use whatever variety of honey that you like best—a mild variety such as clover, or one with a stronger flavor like chestnut.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium head cauliflower (1-1/4 lb.), cored and cut into 1-inch florets (about 7 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium red onion, finely diced
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet smoked paprika
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  

Heat 3 Tbs. of the oil in a heavy duty 12-inch skillet (preferably cast iron) over medium-high heat. Add the cauliflower and 1/2 tsp. salt and stir to coat. Cook, without stirring, until the cauliflower is browned on one side, about 4 minutes. Turn each piece over and cook, without stirring, until evenly browned on the second side, about 4 minutes more. Reduce the heat to medium and continue cooking, stirring often, until browned all over, about 4 minutes longer.

Meanwhile, in a small bowl, stir 2 Tbs. water and the remaining 1 Tbs. oil with the onion, honey, coriander, paprika, and pepper flakes.

Add the onion mixture to the skillet and cook, stirring occasionally, until the onion is softened, about 1 minute. Continue cooking, stirring constantly, until most of the liquid has evaporated and the cauliflower is glazed, about 4 minutes. Transfer to a serving bowl, stir in the lemon juice and zest, and garnish with the cilantro. Serve immediately.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. 
Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together.

• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 large yellow onion, finely diced
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  3/4 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 cups lower-salt chicken broth or vegetable broth
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  One 3-inch cinnamon stick
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  
  


• 
  
  1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  
  


• 
  
  2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  
  


• 
  
  2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
  
  


• 
  
  One 15-1/2-oz. can chickpeas, drained and rinsed
  
  


• 
  
  4 oz. baby spinach (about 4 lightly packed cups)
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. finely grated lime zest
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.


Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.


Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.


Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.

• 
  
  Kosher salt
  
  


• 
  
  1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
  
  


• 
  
  1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. thinly sliced fresh mint
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.


Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)


In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)


When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 
  
  1 small red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 Tbs. distilled white vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups 1-inch cauliflower florets (about 1/2 small head)
  
  


• 
  
  2 Tbs. plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  8 large eggs
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  1/2 tsp. whole-grain mustard
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  6 oz. fresh goat cheese, crumbled (1-1/2 cups)
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.

• 
  
  Kosher salt
  
  


• 
  
  One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
  
  


• 
  
  1 pint grape tomatoes
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  9 large fresh sage leaves
  
  


• 
  
  4 large cloves garlic, peeled
  
  


• 
  
  6 thin slices prosciutto (about 4 oz.)
  
  


• 
  
  12 oz. dried orecchiette
  
  


• 
  
  5 oz. baby arugula (5 lightly packed cups)
  
  


• 
  
  3/4 cup grated Parmigiano-Reggiano
  
  

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Indian Vegetable Curry

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

• 
  
  1 cup unsweetened coconut milk
  
  


• 
  
  12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
  
  


• 
  
  1 large carrot, sliced 1/4 inch thick on the diagonal
  
  


• 
  
  1 medium yellow onion, halved and thinly sliced lengthwise
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  2 tsp. hot curry powder, such as Madras
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. baby spinach (about 3 lightly packed cups)
  
  


• 
  
  1 15-oz. can chickpeas, drained and rinsed
  
  


• 
  
  2 medium plum tomatoes, cut into 1/2-inch dice
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Cheddar and Cauliflower Soup

This creamy soup gets its body from pureed cauliflower, though some tender whole florets are added just at the end of cooking to add texture. Sharp cheddar and cayenne give the mellow flavor a little lift.

• 
  
  Kosher salt
  
  


• 
  
  1/2 head cauliflower (about 1 lb.), cored and cut into 1-1/2-inch florets
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 medium yellow onion, small diced
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  1/4 tsp. packed, freshly grated nutmeg
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  4 cups grated sharp or extra-sharp white Cheddar (about 14 oz.)
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces.

Melt the butter in a 4-quart saucepan over medium-low heat. Add the onion and 1/4 tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes.

Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and 2 cups water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.

Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, purée the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving.