Roasted cauliflower with date-parsley gremolata from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 170) by Eden Grinshpan

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Notes about this recipe

  • vinochic on August 13, 2021

    I didn't have the preserved lemons so just use a bit of zest and juice and still delicious. WIll definitely make again!

  • michalow on May 29, 2021

    Delicious combination of flavors. I didn't have any preserved lemon, so I subbed fresh lemon juice plus zest. I used considerably less gremolata than called for and tossed everything with some lentils, wheatberries, and toasted almonds for a very satisfying main dish.

  • Emily Hope on March 09, 2021

    Great twist on roasted cauliflower. Not too complicated, and the dates + preserved lemon really add a lovely contrast and sweetness to the cauliflower. Very straightforward to make, too. Will be a repeat. Served as a side with a red lentil soup.

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