Baked cauliflower with spices, spinach and tomato from The Guardian Feast supplement, April 28, 2018 (page 5) by Yotam Ottolenghi

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Notes about this recipe

  • michalow on April 20, 2020

    As Jane says, this recipe takes a bit of time but yields a delicious, satisfying result. Served this over farro with some fresh, creamy cheese, and it made a fantastic meal.

  • Jane on June 25, 2018

    This isn't a quick weeknight dinner taking about 45 minutes to prep then 50 minutes in the oven. It is really delicious though. There is great depth of flavor in the spiced tomato and spinach sauce which pairs well with the spiced cauliflower. I served it with a bulghur pilaf.

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