Vegetable Dishes

Whole roasted cauliflower with a crispy crust is a beautiful, original and remarkably tasty dish that looks so impressive it works equally well on a festive table. Unlike classic recipes that break the cauliflower into florets, here it's roasted as a whole head, so it keeps its shape and the center stays tender and juicy while the surface develops a golden, fragrant crust. Wash the cauliflower thoroughly, trim the stem and leaves. Drop into boiling salted water for 8-10 minutes to slightly soften. Make a mixture of vegetable or melted butter, crushed garlic, paprika, turmeric, salt, black pepper and favorite spices. Thoroughly coat the entire surface of the cauliflower with this mixture, place in a baking dish and roast at 200°C (400°F) for 30-40 minutes until golden. Proportions for 1 head inside.

Potato pancakes with mushrooms on the stovetop are an original and remarkably tasty variation on the classic Belarusian draniki, where the addition of sautéed mushrooms takes a familiar home dish to a whole new level. Mushrooms give the pancakes a deep woodsy aroma, make them richer in flavor and texture and turn a simple potato recipe into a real restaurant-quality dish. It's an ideal option for a hearty breakfast, lunch or dinner, especially in autumn at the height of mushroom season. Peel and grate the potatoes on a fine or medium grater, then squeeze out the excess liquid. Finely chop button or wild mushrooms and sauté with onion until the moisture cooks out and they're golden. Combine the potato with the mushrooms, add an egg, flour, salt and black pepper and mix thoroughly. Fry on a hot oiled pan for 3-4 minutes per side. Serve with sour cream. Proportions for 12 pancakes inside.