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Perfect grains and pulses

Grains and pulses are the basic building blocks of diet and these recipes are creative and flavourful

Roasted cauliflower with lemon couscous and tahini dressing

Roasting cauliflower as steaks makes it lightly charred at the edges as it roasts, developing a warm, deeper flavour. Served with a Middle Eastern-style salad of wholewheat couscous and a tahini dressing, the dish can be eaten hot or cold.

By Merchant Gourmet

Serves 4 | Prep 15 mins | Cook 20 mins | Calories 399 (per serving)

FOR THE CAULIFLOWER

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2019 - Easter
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April 2019 - Easter
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About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today