Vegetables were once branded as a side dish only — but no more. Veggies are increasingly occupying the center of the plate.

You can roast an entire head of cauliflower or grill portobello burgers with roasted tomatoes. Whether you are a vegetarian or a meat lover, the following recipes offer unique ways to incorporate more vegetables into your diet.

ROASTED CAULIFLOWER WITH GRAVY

By Hawaiian Electric Co.

• 1 large head cauliflower
• 4 tablespoons melted butter, divided
• Kosher salt and pepper, to taste
• 4 whole cloves garlic, skin on
• 4 leaves fresh sage
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary

>> Gravy:

• 4 tablespoons butter
• 1/2 medium onion, finely chopped
• 4 ounces cremini mushrooms, finely chopped
• 1 teaspoon EACH chopped sage, thyme and rosemary leaves
• Kosher salt and pepper, to taste
• 3 teaspoons all-purpose flour
• 2 to 4 cups low-sodium vegetable broth

Heat oven to 450 degrees. Put cauliflower in oven-safe skillet; rub with 2 tablespoons melted butter; season with salt and pepper.

Surround with garlic and herbs. Bake 90 minutes, or until tender and slightly charred, brushing with remaining 2 tablespoons butter halfway through. (Pierce cauliflower with a knife to check doneness.)

>> To make gravy: In small saucepan over medium heat, melt butter. Add onion, stirring until soft, 5 minutes. Stir in mushrooms and herbs; season with salt and pepper. Cook, until golden, about 4 minutes.

Remove 2 cloves roasted garlic from skillet and remove skins. Add to gravy, breaking cloves up with spoon. Stir in flour; cook 1 minute. Whisk in 2 cups broth, bringing to a boil. Reduce heat and simmer until gravy has thickened, about 5 minutes. Add more broth if desired. Serve with cauliflower. Serves 4.

Approximate nutritional information, per serving (based on 3 cups broth; not including salt to taste): 300 calories, 24 g total fat, 15 g saturated fat, 60 mg cholesterol, 35 mg sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 6 g protein.

DOUBLE-PORTABELLO BURGERS WITH ROASTED TOMATOES

By Hawaiian Electric Co.

• 8 portobello mushrooms, stemmed
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (28-ounce) can plum tomatoes, drained (reserve 3 tablespoons juice), each tomato quartered lengthwise
• 5 cloves garlic, thinly sliced
• 1/8 teaspoon crushed red pepper flakes
• 4 whole-wheat hamburger buns, split
• 1/4 cup sharp provolone cheese, grated
• 1/3 cup arugula

Heat oven to 450 degrees. Line a rimmed baking sheet with parchment.

Arrange mushrooms on baking sheet, stem sides down, and brush with 1 tablespoon oil. Season with salt and pepper.

Toss tomatoes with remaining oil, garlic and red pepper, and place on baking sheet.

Roast 25 minutes, turning mushrooms and stirring tomatoes halfway through. Transfer tomatoes to a bowl; toss with reserved juice.

Heat broiler. Toast buns, cut sides up, on a baking sheet for about 45 seconds. Broil mushrooms on center rack 3 minutes. Flip mushrooms, and place cheese on bottom half of buns. Broil just until cheese melts, about 1 minute.

Layer tomatoes, arugula and 2 mushrooms between each set of buns. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 310 calories, 11 g total fat, 3 g saturated fat, 5 mg cholesterol, 750 mg sodium, 38 g carbohydrate, 6 g fiber, 12 g sugar, 8 g protein.

ASPARAGUS, SPINACH AND FETA QUICHE

By Hawaiian Electric Co.

• Dough for a 9-inch pie crust, rolled out
• 1/2 tablespoon olive oil
• 8 asparagus spears, ends removed and cut into 1-inch pieces
• 4 cups fresh baby spinach
• 5 large eggs
• 1 cup milk
• 3/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 4 green onions, chopped

Heat oven to 375 degrees.

Line 9-inch pie plate with pie dough and place in freezer while you prepare quiche ingredients.

In large skillet, heat olive oil over medium. Add asparagus spears and spinach. Cook until asparagus is slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with back of spoon to squeeze out as much liquid as possible. Set aside.

In large bowl, whisk together eggs and milk. Stir in feta and mozzarella cheeses. Season with salt and pepper.

Remove pie crust from freezer. Place asparagus pieces, spinach, and green onions on crust. Pour egg and cheese mixture over vegetables.

Bake 45 minutes, or until quiche is set and slightly golden brown. Let stand 15 minutes before serving. Serves 5.

Approximate nutritional information, per serving (not including salt to taste): 370 calories, 23 g total fat, 10 g saturated fat, 215 mg cholesterol, 500 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g sugar, 17 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.