There’s no other way to accurately describe the incredibly bright nước chấm-like sauce that dresses the burnished slices.

As a former line cook at abcV who plated many a stunning head of cauliflower bathed in tahini sauce and topped with masses of ...

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.

It is roasted like you roast chicken but more attractive as ... Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the ...

Who has impeccable taste in graphic tees, a penchant for guacamole, a soul-piercing gaze and, as of today, a shiny new ...

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 ...

Drain. 2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to ...

Cauliflower is one of my favorite bases for a vegetarian meal. Its mild flavor is a blank canvas for just about any seasoning you’d like (in this recipe, it’s harissa), and when cooked properly it has ...

This vegan take on butter chicken calls for roasted cauliflower, spices, chickpeas, and a cilantro-coconut chutney.

1. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast in a 425°F oven for 30 minutes. 2. Heat the remaining oil in a 12-quart saucepot. Add the leeks and garlic and ...

Remove and leave to cool before combining with the chopped parsley. To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. Trim the cauliflower stem so ...