Roasted cauliflower salad with quick-pickled raisins from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 62) by Scott Mowbray and Ann Taylor Pittman

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 aged sherry vinegar for Banyuls vinegar.

  • SheilaS on April 23, 2024

    I enjoyed this salad but would prefer it as a warm side dish. I used an aged sherry vinegar instead of Banyuls and thought the raisins added a nice tang to the mix. Would prefer a nut with more crunch than pine nuts. I used the recipe for ras el hanout from Grist instead of buying and it worked well.

  • bernalgirl on April 16, 2024

    These pickled raisins have many potential applications in salads, sauces, and cheese plates. I want to make them in bulk and keep them on hand, but they’re so quick that’s hardly necessary. And the salad is good, too! My family agreed that this was an excellent addition to our toasted cauliflower repertoire.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.