Roast cauliflower with anchovy crumb and white bean purée from The Flexible Pescatarian (page 119) by Jo Pratt

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Notes about this recipe

  • Geric on January 19, 2022

    Very nice. Used a head of cauliflower divided up into chunks. Parboiled the cauliflower for the 10 or so minutes it took for the oven to heat up. Then added the paste, the onion and roasted for 30 minutes. Also added a chopped up chilli. Had no harissa paste but used some gochujang paste which worked well. Also fried some cabbage for green. The breadcrumbs were the star adding crunch to each bite. Will make again.

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