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cooking.nytimes.com
This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf Recipe from Food Network
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Sweet-sour eggplant caponata makes a great sauce for pasta. Simple vegetarian dinner.
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Get Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish Recipe from Food Network
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