So many times I have neglected to give credit to the side dishes. There have been multiple instances when the main course has showed up late, been over-cooked or just failed to please and these trustworthy, colorful, inexpensive and brilliant vegetables have come through saving the dinner or have been the dish that people talk about later. Here are two recipes that deserve a lot of credit.

Roasted Cauliflower with Rosemary and Butternut, Mushroom and Feta Gratin
By Jeff Murphy
Serves 4
Cook Time: 1 hour

For Roasted Cauliflower with Rosemary
• 1 head of cauliflower cut into 1" florets
• 1 medium sized red onion cut into thin wedges
• 2 garlic cloves, finely minced
• 1 tbsp of olive oil
• ½ tbsp of fresh rosemary, chopped
• pinch salt and pepper

For Butternut, Mushroom and Feta Gratin
• 1 medium sized butternut squash
• 2 tbsp of olive oil
• 1 tsp of chipotle powder
• 2 tsp of oregano or thyme leaves
• 1 to 2 cups of sauteed mushrooms, your choice
• ¾ cup of feta cheese. Queso fresco or goat cheese are also great substitutes
• sprinkle of brown sugar
• salt and pepper

For Roasted Cauliflower with Rosemary
Toss all of the ingredients in a sheet pan and roast until tender and caramelized, approximately 40 minutes at 450 degrees. Garnish with a little more rosemary, a squeeze of lemon or lime and a drizzle of extra virgin olive oil.

For Butternut, Mushroom and Feta Gratin
Peel, seed and slice butternut squash into small cubes and toss all ingredients together except for the cheese. Place the tossed ingredients in a sheet pan and roast for about 15 minutes at 450 degrees. Remove the sheet pan from the oven and place the veggies in small, oven-safe baking dishes and cover with cheese. Lower the oven temperature to 400 degrees and bake for another 15 to 20 minutes.