Roasted cauliflower, tahini & pecans from Three: Acid, Texture, Contrast: The Essential Foundations to Redefine Everyday Cooking (page 126) by Selin Kiazim

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Notes about this recipe

  • Eat Your Books

    See recipe for vinegar suggestions. See recipe for variations.

  • joneshayley on April 03, 2022

    Outstanding dish! The dressing is perfect (ised moscatwl vinegar) and with a cauli purée and the cauliflower steak the combination is balanced and restaurant quality. Personal amendment was to half the butter for the steaks- to no detriment in my opinion - they were still VERY buttery and delicious.

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