The most voluptuous cauliflower from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 241) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tarte flambée; Monkfish encrusted with pistachios; Sweet-and-sour salmon in almond prune sauce; Roast quail with sage dressing; James Beard's chicken with 40 cloves of garlic; Ginger duck; Grilled leg of lamb with mustard seeds; Rib-eye steaks with peppered cranberry marmalade and Swiss chard; Pork arrosto with prunes and grappa

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

  • britt on October 28, 2011

    So good. But I think I must have flubbed something because the sauce was thin, very liquid.

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