Six low-cost vegetarian dishes (none of them involving cabbage)

If there are two golden rules food writers and chefs have trumpeted for years they have been: shop with the seasons and eat more plants. Never have these two kitchen maxims been more true. Factors such as the northern Australian floods and the sudden cold snap in the south have bumped up the cost of things like iceberg lettuce ($6 a head!) and beans, and triggered warnings that meat prices will stay high for months. The solution? Eat more seasonal vegies. Here are six cracking recipes using vegetables that offer value at the checkout now.

Neil Perry's whole roasted cauliflower with lemon and mustard.