Pan-roasted cauliflower with saffron butter from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 83) by Anna Jones

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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 for mint, yoghurt of your choice for Greek yoghurt, vegan butter for butter, and Aleppo chilli for sumac.

  • ChelseaP on June 06, 2021

    This is so delicious! Took quite a while to brown all the cauliflower though and I think maybe next time I might try and just roast the cauliflower instead. Served with homemade flatbreads.

  • joneshayley on June 02, 2021

    Made this exactly as the recipe and it was brilliant. Easy to put together but still impressive on the dinner table. The flavour combinations are perfect. I’d say the whole recipe serves 2 adults as a main meal, not four- we may be greedy, but, even with a flatbread, a quarter of a cauliflower is not enough to fill us as a main. It would be brilliant served as part of a mezze spread too.

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