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Chef and cookbook author Olia Hercules is joining TODAY Food to share recipes from her book "Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond."
She shows us how to make brown butter and breadcrumb coated cauliflower bites and roasted spatchcocked chicken with vegetables.
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Cooked cauliflower florets are coated in melted butter and topped with dried breadcrumbs. In my opinion, a far tastier — and healthier — snack than potato chips.
This recipe pays homage to a truly ancient method of cooking meat, whereby two heavy stones were heated and a piece of meat or vegetables with lamb fat (kurdyuk) was squashed between the stones. Chicken never tasted so good!
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