Bay and saffron-roasted cauliflower from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 240) by Anna Jones

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 other dried chilli flakes for Turkish chilli flakes.

  • sosayi on April 14, 2018

    The whole time I was eating this, I kept feeling like I'd made it before. But I knew I hadn't, as the book was new to me. I fiiiiiiiinally recalled a recipe from Plenty (Ottolenghi's Plenty, not DH's Plenty) that I'd made that was almost exactly the same (P. 106, if you're curious). I liked both dishes, and would probably combine the elements from both that I liked to make my own spin. I love the saffron and bay leaf flavor that the dish has, and the bright golden color is gorgeous on the plate. For me, the whole tablespoon of Aleppo (the Turkish chile pepper that I used) was too much, however, so I'd cut back on that by at least half next time and I also think I'd add the green olives from Ottolenghi's version for a nice tang to the dish.

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.