Sausage and cauliflower with eggs and ġbejniet from Malta: Mediterranean Recipes From the Islands (page 159) by Simon Bajada

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 firm ricotta for gbejniet cheeselets.

  • smtfhw on September 10, 2023

    The cauliflower needs a lot longer than 45 minutes in the oven to make it soft. Think another 45 minutes and with the last 30 uncovered and at 220C not 190C.

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