cauliflower romesco

Photo: Courtesy of Purple Carrot

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A Dish That Borrows from an Asian Classic
If you've ever cooked pot stickers—even the frozen kind—you know the steam-then-sear method, which quickly heats the interior and browns the exterior of the dumpling. Turns out this speedy technique also works really well with cauliflower. You cut a head into large wedges, prepare it using the aforementioned two-step approach and serve the veggie—which, when cooked this way, is supersatisfying and substantial enough to serve as a main course. Also on the plate: roasted potatoes and a rich Spanish romesco sauce, made with garlic, almonds and roasted red peppers.

Get the recipe: Cauliflower Romesco with Roasted Salt Potatoes and Green Olives