25 Ottolenghi Recipes to Take You from Breakfast to Dinner

Yotam Ottolenghi—the chef behind instant cookbook classics Jerusalem, Plenty, Ottolenghi Simple and a string of beloved London restaurants—has been at the helm of the culinary vegetable renaissance. (If you’ve been served a life-changing roasted carrot, you know what we’re talking about.) Though he’s not strictly vegetarian (and his recipes often feature meat), Ottolenghi not only knows how to make produce shine, but he and frequent cookbook collaborator Sami Tamini teach the rest of us plebs how to do it ourselves. Here are 25 mouthwatering Ottolenghi recipes for every type of meal. Go on, get your veg on.

From Ottolenghi’s esteemed cookbook Simple, this one-pan dish will impress all of your brunch-loving friends.

Green eggs and…pancakes? These savory flapjacks are packed with nutrient-rich spinach. Just don’t tell the kids, OK?

This hearty and simple winter salad uses a mix of raw and roasted cauliflower to add some much-welcomed texture and flavor.

Bookmark this one-pot wonder for those lazy, cozy winter nights. (And don’t knock the dates and feta—it’s about to become your new favorite combo.)

This purple sprouting broccoli recipe (aka broccoli’s fancy cousin) takes your boring veggie side dish from zero to “can I have seconds?”

Don’t be scared—aubergine is the European name for eggplant. This recipe, developed by Ottolenghi and Sami Tamimi, takes it to an entirely new level.

This vegan recipe will change your mind about salads forever—who needs lettuce when you have spice-roasted chickpeas? 

The best part about this Middle Eastern chopped veggie salad? The pita chips, obviously. But the sumac is no slouch, either.

You can never have enough salad tricks up your sleeve, and this colorful, refreshing salad is just the right note to balance a rich meal. 

Hey, it’s on the cover of his book for a reason. A plate of hot tomatoes on top of cold yogurt can be either an appetizer or a side, but either way, it should be served with crusty bread to mop up all that deliciousness.

Sure, you’ve roasted some butternut squash in your lifetime. But we guarantee this Ottolenghi recipe will surprise and delight even the most seasoned of squash roasters.

Pumpkin—you can do a lot more with it than put it in your latte. Case in point? This imaginative side dish. Ottolenghi, you’ve done it again.

“I like to serve this with the squash and lentils still a little warm—so that the cheese slightly melts when it’s dotted on top,” Ottolenghi writes.

File this under: impress the hell out of everyone. It’s all about that browned and slightly sweet fennel.

Ottolenghi sure knows his way around a lentil. There are a ton of ingredients in this recipe, but once you taste it, you’ll understand why.

You heard it here first: You should be baking your rice. After all of your stovetop disasters, this set-it-and-forget-it method is basically fool-proof. 

Psst: Make extra Greek yogurt sauce; you’re gonna want to double dip these babies.

You’ve had cauliflower pizza, so what’s so crazy about cauliflower cake? Nothing…except how dang good it is.  

Who needs red meat when you can plate these decadent cauliflower steaks in 20 minutes?

The secret ingredient to light, fluffy meatballs? Ricotta. Now you know.

Make sure to serve this Middle Eastern comfort food with rice, couscous, bulgur wheat or bread to soak up all that tomato-y sauce.

If you’re not marinating your feta, this Ottolenghi recipe will teach you what’s up.

Use halibut, tilapia, haddock or any firm white fish that’s fresh at the grocery store.

If you aren’t acquainted with za’atar and sumac yet, let us please introduce you to your new best spice friends.