Roasted cauliflower with red onion & preserved lemon from Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions (page 356) by Claire Thomson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley or dill for coriander sprigs.

  • Lepa on February 13, 2024

    I agree with the other poster. The flavors aren't balanced enough. I didn't use all the preserved lemon paste and added some salt and olive oil to balance it. I still didn't love the flavors. It was good but not great.

  • lelito on December 07, 2020

    It’s ok but far too citric. I suggest reducing by half both lemon juice and preserved lemon rind

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.