Romanesco slaw with chili-lime pepitas from The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market (page 61) by Laura McLively

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Accompaniments: Curry-roasted parsley root with feta-yogurt sauce

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

    Allow to marinate for at least 4 hours or overnight. Can substitute cauliflower, green cauliflower, or broccoli for Romanesco cauliflower.

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