f there’s one vegetarian food trend in the last few years that I’ve been firmly behind, it’s the roasting of whole vegetables, so they can be carved or portioned at the table. Long gone are the days when chefs used to chop vegetables into small pieces and try to disguise them as something else; if it says ‘carrot’ on my menu, you’ll be getting a whole carrot on the plate
Tom Kerridge one-pan cauliflower
Mar 21, 2024
2 minutes
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