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Cauliflower is one of our favorite veggies of all time. But we admit we sometimes get bored with our usual preparation: roasting it with salt, pepper and olive oil. In her acclaimed new cookbook, Ruffage: A Practical Guide to Vegetables, Abra Berens showcases veggies (including our beloved cauliflower) in gorgeous new ways—but don’t worry, the recipes are still super straightforward.
“If you have perfect sweet-tart tomatoes, feel free to leave them raw, but roasting will evaporate the extra moisture and concentrate their acidity,” Berens tells us. “Plus, you can make your oven do double duty while the cauliflower cooks.”
An easy, flavorful recipe that multitasks? Sold. We’re making this tonight.
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