Cut off and discard the stem and core of the cauliflower. Trim ¼ of the head into very small pieces; you should have about 1/3 cup. Trim the rest into medium pieces; you should have about 1 cup.

Let rest for a few minutes. 7. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and ...

Trim the leaves at the top of each cauliflower, so that about 5cm of the actual cauliflower is exposed. Cut both cauliflowers into quarters lengthways, making sure the leaves remain attached at ...

“Spice blends are a potent way to get more spices into a single dish,” Zoya says. “ Research suggests that adding multiple ...

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Add the sliced cauliflower, hazelnuts, and sage, and cook together, stirring or shaking the pan about every 30 seconds to keep from sticking. (If your pan is not large enough, this should be made ...

Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 ...

Authors, cooks, and advocates of a plant-based lifestyle. Two Raw Sisters' new cookbook, Salad: 70 delicious recipes for every occasion, is a triumph of fresh yet full-flavoured nutritious ...

Operating a duo of cafeteria-style restaurants, Tellez excels at serving up tender, slow-roasted barbacoa served with handmade corn and flour tortillas — and the obligatory Big Red as well.

A taqueria offering inventive versions of Latin American dishes, and a staple of the dining and drinking scene in Sarasota's ...