Life of a second year dental student = lack of time, money, and sleep.   
Between classes, studying cramming, pre-clinic, the worst cafeteria food EVER (Burger King... need I say more?), finding time to cook / sneaking vegetables into my diet is a challenge.  There's only so much salad you can eat in a week and steamed vegetables are (IMO) boooring.  

Here's a vege recipe that I found on tinyurbankitchen that's quick, easy, healthy, tasty, and wallet-friendly :)

Truffle Roasted Cauliflower
5 minute prep time

25-30 minute of oven-time

-preheat oven 400 degrees

-rinse cauliflower (can also substitute with asparagus, broccoli, or potatoes)

-separate into florets

-toss in EVOO, salt, & pepper

-place in baking sheet (my baking sheet is M.I.A. so I improvised with a cast-iron skillet)

-25-30 minutes in oven (check half way through and stir)

-top off with a tiny drizzle of truffle oil (white or black) & coarse sea salt
-enjoy!

Voilà


Truffle oil may sound fancy shmancy (a.k.a. expensive) but you only need to a teeny-tiny amount to add that robust, earthy flavor.  

PS. DO NOT cook with truffle oil.  It's a finishing oil.  You can also drizzle it over asparagus, potatoes, focaccia, pizza, risottos, pastas, etc. to add that extra burst of flavor.