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Roasted Cauliflower and Green Beans with Chipotle Sauce

Roasted vegetables over brown rice or pasta is one of my standard fast and healthy dinners when I am just cooking for me and my husband. This particular combination, from Joe Yonan’s brilliant new book, "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, $24.99) is truly inspired. The creamy sauce made by stirring a little adobo sauce into yogurt is one of dozens of ridiculously simple ideas throughout the book for turning a mundane solo meal into something special.  Another thing I love about this book is most of the recipes can be multiplied easily; I quadrupled this one to use the whole head of cauliflower, and reheated it as a side dish for several meals afterward.

Sauteed Cauliflower with Cranberries

Surprise! Cranberries pop up in a second dish at your table . . . this time, in dried form. The cumin adds just a touch of the exotic—but don't worry; it will fit right in with the other flavors on your table.

Roasted Romanesco Cauliflower

Romanesco is a cauliflower varietal that forms a lime green head with cone-shaped florets. Although Romanesco makes this dish especially beautiful, you can substitute regular cauliflower or broccoli with delicious results.

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