Cauliflower

This meatless dish can do double duty as a main course or a side dish.

The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

A delicate starter with a velvety texture. Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does).

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.

The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.

Steamed cauliflower florets, broccoli florets and carrot slices are mixed with olives and tossed with a sun-dried tomato and oregano vinaigrette in this Italian-inspired starter "from the garden."

This recipe originally accompanied Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée .

A caldin is a coconut curry, typical of Goa. Though caldins are made with fresh coconut milk in India, chef Cardoz uses Chaokoh brand canned unsweetened coconut milk. It's thicker and richer than other brands, and imparts a great deal of flavor. It's important not to let the caldin boil during cooking, or the coconut sauce will break.

Boiling away the butter and seasonings from the leftover vegetables allows the flavors of the marinade to shine through. (If you don't have any leftover veggies, simply steam a mix of your favorites.)