makes the base for a great salad. Different-coloured ... Gently toss the cauliflower and leaves through the dressing. Arrange ...

Cauliflower puree served with salad made of shredded cauliflower, onion, capers, raisins, bell peppers, coriander, mint leaves and chopped plum. Blend the cooked saffron and vanilla cauliflower into a ...

When sheet-pan roasted to become tender and slightly sweet, the cauliflower soaks up the salad’s ingredients ... for chopped ...

Add the small raw cauliflower pieces to the bowl, then the remaining olive oil, lemon juice, colatura, raisins, hazelnuts, onion, celery, capers, and parsley. Season with salt and pepper ...

In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. 2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower ...

In a large pasta pot set over high heat, melt the butter and sauté the cooked pasta with the cauliflower florets, the vegetable stock, the raisins, and the soffritto for 2 to 3 minutes until ...