For too long cauliflower has been confined to salad bars, vegetable medleys, and Velveeta sauces. Everything changed for us when R. B. roasted two cut-up heads in a foil packet on the grill. The transformation was amazing—instead of bland, white, and wet the florets were brown, nutty, and rich. Yes, cheese was involved. And some bacon. A nicely browned cheater oven version is just as big a hit and has become a dinner regular. R. B. prefers the cauliflower cooked really soft, not crisp-tender, but fix it the way you like. It’s good to go as is, or dressed up to suit the menu. Give our variations a try. Some are everyday good, others are fancy dinner-party style.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.