Roasted cauliflower with pistachio & preserved lemon relish & tahini from From the Oven to the Table: Simple Dishes That Look After Themselves (page 112) by Diana Henry

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Notes about this recipe

  • zabeta on April 18, 2021

    This is a very time-consuming recipe, but utterly worth it. I made it in order to consume my one and only garden cauliflower. The tahini sauce was weirdly watery, so I didn't add all of the liquid called for. Really delicious.

  • Nancy402 on February 22, 2020

    Not so simple, but worth it. The cauliflower took another 15-20 minutes to brown, but that was no problem as I was quite occupied with making the other elements. Made the relish in the food processor, with a light hand, and that was fine. Lovely presentation.

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