Slightly exotic skillet broccoli and cauliflower from Food52

  • red peppers
  • cauliflower
  • Show all ingredients...

  • EYB Comments

    Can substitute parsley for cilantro and broccoli for Romanesco broccoli.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for cilantro and broccoli for Romanesco broccoli.

  • lorloff on January 07, 2021

    This was a great preparation. We had left over red pepper sauce from an Ottolenghi turkey meatball with corn dish that was really fantastic. I was looking for a way to use up the great sauce and this worked perfectly. Next time I will try their sauce. In the meantime this will be a go to recipe when I have left over Ottolenghi pepper sauce to use.

  • Rutabaga on December 04, 2019

    This sauce is fantastic; the roasted pepper/preserved lemon/olive flavor is vibrant and a little unexpected (in a very good way). The recipe makes a lot of sauce, so you can put it to good use elsewhere, too. The cooking method was a little different from what I'm used too, but worked well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.