Food writers (and I include myself) are often talking about what new things you can do with that package of chicken breasts or that pound of ground beef to get out of the same-old, same-old cooking rut. But we might not spend enough time talking about what to do with that head of cauliflower or broccoli. We can all feel as uninspired looking at those stoic spheres as we do with our proteins, right?

So off we go, on the hunt for a new and simple side dish. This is definitely one to keep in mind when you’re making a stir fry or other Asian-influenced dish. It’s especially useful since you can make the drizzle ahead of time, pop the vegetable in the oven, and get to work at the stove making the rest of the meal. The cauliflower or broccoli needs no attention as it roasts, only the sound of the buzzer to remind you to take it out of the oven.

CAULIFLOWER WITH SESAME DRIZZLE

• 1 large (1-3/4 pound) head cauliflower (or same amount of broccoli heads), cut in florets
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons untoasted sesame seeds (optional)
• Kosher salt and freshly ground pepper, to taste
• >> Sauce
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon honey
• 1 teaspoon Sriracha sauce

Heat oven to 400 degrees.

Place cauliflower on rimmed baking sheet and drizzle with oil. Toss well; sprinkle with salt and pepper. Roast 25 minutes, until crisp-tender and browned at edges.

Meanwhile, if using sesame seeds, heat a skillet over medium. Add sesame seeds and stir frequently for 1 or 2 minutes, until golden; don’t let them get too brown. Transfer to plate.

In a small bowl, combine sauce ingredients; set aside.

Transfer roasted cauliflower to platter and drizzle with sauce. Sprinkle with sesame seeds, if desired, and serve hot or warm. Serves 4.

Approximate nutritional information, per serving: 145 calories, 10 g total fat, 1 g saturated fat, no cholesterol, 490 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 5 g protein.