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Cooking with Six Seasons by Joshua McFadden

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30 minutes ago, heidih said:

I'm with you on the best use of roasted cauliflower. If I get a ginormous head at 99 cent store I'll roast it all, scarf with danger of mouth burn straight from pan, and only then repurpose leftovrs into a room temp salad with crunchy herby stuff and usually some craisins or dates.

 

Good point!  If I'd looked at this salad as a good way to use up leftover roasted cauliflower, I'd probably have been more forgiving in my review!

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Six Seasons leftovers. The recipe for Smashed New Potatoes with Lemon and Lots of Olive Oil p 161 suggests making hash browns by shaping the smashed potatoes into pucks, dipping in bread crumbs and shallow frying them until browned and crisp.  So, I did:

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Topped with Charred Scallion Salsa Verde p 109, soft boiled eggs and a few bacon crumbles.  Tomato chutney on the side.

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