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They say variety is the spice of life, so what could be better than a hearty, healthy meal full of a variety of spices? That’s why we’re loving this Roasted Indian Cauliflower, courtesy of blogger Richa Hingle’s cookbook, Vegan Richa’s Indian Kitchen. Fragrant fennel and nutty-oniony nigella seeds impart an Indian pickle flavor, while zippy red radishes make the beautiful meal all the more visually dazzling. And if you love this dish, be sure not to miss our recipe for Spring Pea & Chickpea Curry in the March+April Spring Issue of VegNews Magazine, on newsstands now!
 
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