Spicy red chile cauliflower and spring onions from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 101) by Sarah Grueneberg and Kate Heddings

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

    Requires refrigeration for 2 hours or overnight. Can substitute knob onions for spring onions.

  • john_3rqhu5 on January 23, 2026

    Love this recipe (as does everyone else who tries it). You can make the marinade ahead of time and freeze if you want (but it lasted for a month or two in the back of my fridge since it’s almost a pepper paste condiment). I think it’s even easier to roast this in an air fryer if you don’t want to heat up the grill.

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