In this recipe from the Eat Plants Every Day cookbook, roasting cauliflower imparts a light, golden brown crispness that helps it stand up to the saucy, mild peppery Syrian muhammara. You can find this savory dip made with roasted red peppers, walnuts, and olive oil at most major grocery stores—it pairs beautifully with crusty bread and roasted vegetables.

Photo credit: Erin Scott