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Armenian cauliflower with raisins and pine nuts from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 279) by Emily Kaiser Thelin

  • cauliflower
  • lemons
  • parsley
  • tomatoes
  • pine nuts
  • raisins
  • dried red pepper flakes

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Notes about this recipe

  • Yildiz100 on January 17, 2019

    For the saute step, turn the heat to medium for the first 10 minutes, then medium high for the last 5 minutes to get browner cauliflower. Use 500 grams of cauliflower. The amount called for was a bit too saucy. Do use the optional sugar, it needs it because of the large amount of lemon.

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