In a word? Delicious. Israeli chef Eyal Shani has restored this excellent, sometimes overlooked vegetable to its former glory. Whole roasted cauliflower is a recipe to adopt and serve to everyone who thinks vegetables are boring! You’ll never again be embarrassed to say that cauliflower is one of your favorite vegetables. And if nothing else, you’ll have a great recipe to serve to your vegetarian friends.

Caponata is a Sicilian cousin of French ratatouille. The two are made in much the same way, but what gives caponata its distinctive flavor are the capers, the vinegar and the black olives. Today I’m sharing my Italian grandmother’s recipe. Vegan, gluten-free and parve, it fits on any kosher table.

I really love vegetable carpaccios: they’re pretty, delicious and simple to make.

Here is an easy cooked artichoke salad that is always a hit as part of a kemia (Tunisian appetizer spread), especially when serving couscous.

With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.

A creamy cauliflower soup, comforting and quick to make for weeknight dinners.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it. As for the ginger, here’s my no-waste tip: I always buy a nice big root, peel it, cut it into 1-2 cm pieces and freeze them in a bag, spacing the pieces well apart, so I always have some on hand.

An easy dessert that feels like rice pudding, but made with coconut cream and tapioca pearls (called perles du Japon, “Japanese pearls”, in France). These little pearls are used in desserts, sauces and soups, mainly because they’re an excellent thickener.

Here is a very easy summer recipe. It’s perfect for a last-minute aperitif, a picnic, or as a topping for a thin tart with tapenade and red mullet.

A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

Who said soups were boring? Here’s an easy butternut squash soup. It’s comforting, filling and packed with vitamins, perfect for fall and winter. Vegan and parve when made with vegetable stock.

A fun, sweet take on the classic chirashi rice bowl, to adapt with whatever fruit is in season.

A twist on the famous tomato gazpacho, here’s an original, easy, quick and refreshing recipe.

A red onion jam that’s sweet without being cloying, and adds a real touch of indulgence to your dishes, especially in a goat cheese and honey quiche, with your meats, hamburgers, mushrooms or on foie gras toasts. Parve and vegan.

A vegetarian chili that’s rich, creamy and full of flavor. A comforting dish to add to your winter menus.

A quick and delicious recipe for oven-roasted carrots that will have you buying carrots just so you can make it.

Roasted butternut squash is a lovely side dish when you want a change from potatoes or butternut squash soup. It’s simple and delicious. I like to serve it this way alongside caramelized barbecue-sauce assado (slow-roasted beef).

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!

Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.