Chosen from Diana’s latest cookbook From the Oven to the Table…
Diana describes ‘Nduja as a “spicy spreadable Calabrian salami” and she puts it to use in this powerfully flavoured dish... “the work here is done in about eight minutes and the end result is totally moreish. You need to toss the elements around a few times during cooking - to make sure the cauliflower colours all over - but that’s it”.
Serve with a green salad or bitter leaves.
Credit: Recipe & all associated images With Copyright Owner Permission of Diana Henry
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