Half a head of cauliflower becomes the main event when you roast it hard until the edges blacken and the florets turn nutty. This is the dinner when the fridge is nearly bare but you have an oven and thirty minutes.

Serves 2. 35 minutes, 10 at the stove.

About 210 calories a serving, 1 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need half a head cauliflower, 3 tablespoons oil, to taste salt, to taste pepper, 3 cloves garlic, 1 teaspoon dried thyme, 1 lemon.

1. Heat your oven to 450°F [230°C]. Cut the half head of cauliflower into florets about two inches across, toss them with 3 tablespoons oil, salt, and pepper until coated.
2. Spread the florets on a sheet pan in a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the edges are dark brown and the stems are tender.23 min
3. Mince 3 cloves garlic. When the cauliflower comes from the oven, toss it with the minced garlic, 1 teaspoon dried thyme, salt, and pepper to taste. Halve the lemon, squeeze its juice over, and serve one half squeezed over each plate.

Note Swap the thyme for dried oregano or dried rosemary. Leftovers keep for three days and are good cold as a side. Serve with rice or crusty bread to soak up the pan juices, or add a can of white beans to stretch it.

A few florets become the star when tossed with hot pasta, garlic, and a pour of oil. Cauliflower softens and caramelizes in the oven while the water boils, so everything lands in the bowl at once.

Serves 2. 25 minutes, 5 at the stove.

About 440 calories a serving, 11 g protein, 51 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need about 3 cups cauliflower florets, 3 tablespoons oil, to taste salt, to taste pepper, 2 cloves, sliced garlic, 4 ounces pasta, .

1. Heat the oven to 425°F [220°C]. Toss the cauliflower florets with 2 tablespoons of oil, a pinch of salt, and pepper. Spread them on a sheet and roast until edges turn golden and the florets begin to char, about 18 to 20 minutes.20 min
2. About 8 minutes into roasting, bring a pot of salted water to a boil, add 4 ounces of pasta, and cook until just tender according to the package directions. While the pasta cooks, warm 1 tablespoon of oil in a small pan, add 2 sliced garlic cloves, and let them turn golden and fragrant but not brown, about 2 minutes.8 min
3. Drain the pasta and toss it with the roasted cauliflower and the garlic oil in a serving bowl. Season with salt and pepper, then divide between two bowls and serve at once.

Note Swap the pasta for rice if you have it cooked, or serve the roasted cauliflower over a bowl of grain on another night. This keeps as a cool salad for lunch the next day. A handful of grated cheese or a drizzle of aged vinegar would stretch this into a full meal.

Halved cauliflower crowns roast until their cut sides turn golden and nutty, then get tossed with a sharp, garlicky, anchovy-spiked oil. This is the way to use up half a large head in one pan.

Serves 2. 40 minutes, 8 at the stove.

About 430 calories a serving, 58 g protein, 2 g carbohydrate, 20 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need one large crown half cauliflower, 1/3 cup olive oil, 4 cloves garlic, to taste salt, to taste pepper, 4 fillets anchovy fillets.

1. Heat your oven to 425°F [220°C]. Trim the cauliflower crown and pat it dry, then place it cut-side down on an oiled baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and slide into the oven.
2. While it roasts, mince 4 garlic cloves and chop 4 anchovy fillets into a paste. Warm the remaining 2 tablespoons of olive oil in a small skillet over medium heat, then add the garlic and cook until fragrant, about 1 minute. Stir in the anchovy paste and cook for another minute, then pull off the heat.2 min
3. Roast the cauliflower until the cut side is deeply golden and the stems are tender when pierced with a fork, about 30 minutes. When it is done, slice into wedges and pile onto a plate.30 min
4. Pour the warm garlic and anchovy oil over the cauliflower wedges, scraping every bit from the pan. Taste and adjust salt and pepper. Serve warm or at room temperature.

Note If you cannot find fresh anchovies, paste from a tin works as well. Leftovers keep for three days in the fridge and taste just as good cold with a squeeze of fresh lemon juice. Serve with bread to soak up the oil, or alongside a grain or simple salad.