INGREDIENTS
1/4 tsp
Aleppo chile flakes
1
medium head Cauliflower, orange
1
Cauliflower, whole roasted
1
2-inch piece Ginger, fresh
1
Lemon, Zest of
1/2
Lemon, Zest from
3
Lemon, slices
3 cups
Pearl onions, red
7
Petals pickled pearl onion, thin
10
Pomegranate seeds, fresh
1/4
Shallot, small
2
Thai chiles
1 tbsp
Chickpea miso or white miso
1/4 cup
Kalamata olives
1 tsp
Kalamata olives, dried
1 tbsp
Pistachio-sesame condiment
1/4 cup
Tahini
1
Black pepper, Freshly cracked
1
Cinnamon stick
1/2 tsp
Fennel seeds
1
large pinch Garam masala
1
heaping tbsp Herb mix
1 1/2 tsp
Nutritional yeast
1/2 tsp
Peppercorns, whole black
3 1/4 tbsp
Sea salt
1/4 cup
Sesame seeds
1
2-inch piece Turmeric, fresh
3 tbsp
Apple cider vinegar
5/8 cup
Olive oil, extra-virgin
1 1/2 cups
Red wine vinegar
1 cup
Pistachios, raw
3/4 cup
Water
5 to 6 thin slices finger (or Fresno) chili, seeds removed