5 Ridiculously Good Ways to Eat More Veggies

If you've ever cooked pot stickers—even the frozen kind—you're familiar with 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 way more substantial than we're used to cauliflower being. 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