PANTRY POWER

S I M P L E s ides

Bust out of a cool-weather cooking rut and wake up any meal with these veggie sides.

By Virginia Willis

Cauliflower Steaks with Gremolata

Slice a 1½ -lb. cauliflower head into ¾ -inch-thick steaks. Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add 2 Tbsp. water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with ¼ tsp. salt and ⅛ tsp. black pepper. For gremolata, stir together ¼ cup chopped parsley, 2 Tbsp. extra-virgin olive oil, 1 tsp. lemon zest, 1 Tbsp. lemon juice, 2 minced garlic cloves, and ⅛ tsp. each salt and pepper. Serve with steaks. Serves 4.

Roasted Delicata Squash Rings

Preheat oven to 350°F. Trim both ends from a 1-lb. delicata squash. Slice squash crosswise into ⅛ -inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on a parchment paper-lined baking sheet. Coat with cooking spray. Sprinkle with ½ tsp. each cumin and coriander, plus ¼ tsp. black pepper. Roast 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with ¼ tsp. flaky salt and garnish with sage leaves. Serves 4.

Winter Greens with Chipotle Broth

Combine 2 cups low-sodium vegetable broth or water, 1 cup chopped onion, 1 finely chopped garlic clove, 1 chipotle pepper, 1 Tbsp. adobo sauce, and ¼ tsp. each salt and black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes. Stir in 8 cups chopped kale or collard greens (about 8 oz.). Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with salt, black pepper, and crushed red pepper to taste. Serves 4.