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Carrots are still in abundance throughout the year, it’s the one vegetable I see consistently in my weekly veggie box- so I’m always coming up with multiple ways to eat them. This is a fab recipe if you are having guests over for drinks and do try the ‘gluten-free’ buckwheat crackers too, a great way to impress your gluten-free friends.
Try this persian spiced cauliflower. Great for using up all of the humble cauliflower. For the vegan version just omit the butter and eggs and make a quick tahini dressing to drizzle over instead.