Whole roasted cauliflower with crispy potatoes & greens from Higgidy: The Veggie Cookbook: 120 Glorious Everyday Recipes (page 79) by Camilla Stephens

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Notes about this recipe

  • MilduraSO on January 26, 2022

    This was an absolute winner of a dish! I’ve converted my cauliflower-hating husband who has already asked if we can cook it again. The paste was the consistency of double cream but clung well to the cauliflower. I decided to add the lime in the last 5 minutes to avoid diluting it too much. Didn’t have coriander seeds so I used a pre-mixed batch of seeds- mustard, cumin, fenugreek and nigella. The only minor criticism is that the cauliflower stalk was still quite crunchy, I’d remove a bit more next time to get the heat get into the centre.

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