It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
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Grilled Whole Corn & Black Bean Salad With Smoked Paprika Dressing & Guacamole. A light summer crowd pleaser. Serves 6 to […]
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Sticky Pomegranate Chicken with Iranian Jewelled Rice. This sticky chicken dish is a flavoursome and healthy way to keep meals […]
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Venison, Fennel & Pomegranate Salad. The sweet tartness of the seeds, bursting with every mouthful, adds an exciting element to this […]
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Mix up your week with one vegetarian night. Sweet potato and quinoa are healthy and hearty ways to fill up your plate, minus the meat.
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Stir-Fried Duck with Walnuts and Pomegranate Molasses recipe, on MiNDFOOD.
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