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Roasted cauliflower and grain salad with pistachios and pomegranate from A Girl and Her Greens: Hearty Meals from the Garden (page 88) by April Bloomfield and J. J. Goode

  • cauliflower
  • coriander seeds
  • mint
  • red onions
  • parsley
  • pistachio nuts
  • golden raisins
  • carrot juice
  • preserved lemon rind
  • Maldon salt
  • dried pequin chiles
  • cooked grain of your choice
  • pomegranate seeds

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Notes about this recipe

  • bwhip on April 23, 2018

    This was really good! A flavor and texture explosion in every bite. We used farro for the grain, which I toasted a bit using the method from the Six Seasons cookbook. We also used pine nuts instead of pistachios, and currants in lieu of the golden raisins (as those are what we had on hand). We really enjoyed every bite.

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