Cauliflower steak

Roasted cauliflower steak, garlic mashed potatoes, seared spinach, and curried lentils BookCliff Vineyards Lucky Twenty White Table Wine

Cauliflower
Adapted from a recipe in the September Gourmet, this is without a doubt the most delicious cauliflower I've ever eaten. It's perfect for converting cauliflower skeptics (myself once among them.)
Slice a cauliflower head into 3/4-inch slabs, drizzle with oil, and roast for 10 minutes on a sheet pan at 425 degrees. Flip, season with good salt and caraway seeds, and then roast until slightly brown on top.

Potatoes
My bread didn't rise in time for dinner, so I had to make a starch on the fly, and I don't do instant rice (it's reserved for the dog).
Microwave some potatoes (stab them with a knife first) for about 8 minutes. Meanwhile, briefly cook some garlic in olive oil in a medium sauce pan. Coarsely chop the potatoes and toss with the garlic. Add lots of butter, salt, and pepper and mash with a potato masher over low heat.

Spinach
Get a frying pan hot. Add some olive oil and a little minced garlic and the spinach. Toss a bit and then let the spinach sear. Toss again until spinach is wilted.

Lentils
Heat a bit of olive oil in a small pot. Add lentils and swirl the pan to coat them in oil. Let them toast for a minute and then add yellow curry powder. Toast for a few more minutes and then add coconut milk, water, salt, and a little sugar. Simmer until lentils are tender, adding more water if necessary.