1) Wrap in tinfoil with balsamic vinegar, olive oil and some fresh herbs then roast.
2) Julienne them and stir-fry with soy sauce, diced ginger + garlic, and sprinkle with sesame seeds or toasted almonds.
3) Use them in your dishes. There's no reason for veggies to be a standalone sort of sad afterthought crammed to the side of a plate. If you're cooking properly it should just naturally incorporate vegetables all the time. On the weekend we had a yellowtail braai where the fish was stuffed with vegetables, wrapped in foil and braaied.
4) Experiment with
salads.
5) Sautee the veggies with olive oil and butter, or caramelize them by adding some sugar at the end. The other day I took julienne carrots and boiled them in a frying pan till they were slightly soft, then removed the water and added a mix of butter and 1tsp brown sugar and fried for another few minutes. Delicious
6) Try new vegetables out like bok choy, lemongrass, mange tout, shallots, red cabbage, etc... there's more than cauliflower out there.
7) Make a purely vegetarian dish like a Moroccan stew with lentils rather than meat. Or a ratatouille tart with tomato jam and sliced butternut, courgette and eggplant.
