stovetop

Serve this beet relish recipe with savoury dishes like tourtière, or use as a condiment for burgers. 

Predicated on pantry cooking, this gorgeous cookbook marks an aesthetic departure from Roman's previous releases.

Instructions

This recipe is wonderful for many reasons: A whole head of cauliflower caramelizes in a skillet before being simmered with heavy cream, black pepper, pecorino cheese, and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing...it’s all very dreamy. But really, it’s the pecorino breadcrumbs we’re here for, and that’s okay—they’re magnificent. A crunchy, oily, salty vehicle for more cheese and much-needed texture, they’re the ideal finish to a saucy pasta such as this, but please don’t stop there. Use them as tiny croutons to finish a Caesar salad or scatter them over the top of a pot of saucy beans. Once they’re in your life, you’ll never want to be without them.

This meatless mincemeat is amazing—use it in tarts or pies or simply spoon it over pound cake and ice cream for a speedy dessert.