Cauliflower arugula purée from The New Basics Cookbook (page 226) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • SpatulaCity on February 12, 2025

    This needed some tinkering with seasoning - on its own I found it bland and boring. However, when paired with a Rosemary roasted pork tenderloin and all of a sudden it was a thoughtful and complementary side dish! I added some onion and garlic powder in hopes of adding dimension. I believe they used adult arugula which may have been more assertive in tone than the baby arugula stores stock these days. Next time may try adding more arugula to see if that helps as well.

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