Stir-fried sesame cauliflower from River Cottage Veg: 200 Inspired Vegetable Recipes (page 376) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • wester on February 04, 2018

    Very tasty, a good combination of (Asian) flavors. I preferred not to precook the cauliflower.

  • Zosia on June 26, 2014

    Very tasty way to prepare cauliflower. The method of cooking it in the pan with some water allowed the vegetable to absorb the flavours of the aromatics that had gone in first and produced nicely cooked, tender-crisp florets. The dish was a little beige, but the flavour more than made up for its appearance.

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