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Recipes

Abigail Donnelly’s harissa roasted cauliflower salad

harissa cauliflower

Be sure to make this harissa roasted cauliflower, inspired by Woolworths and Eat Out Woolworths Restaurant Awards chief judge Abigail Donnelly.

Serves: 6

Ingredients

2 cauliflower
2T olive oil
1 jar Woolworths Apricot Harissa
2 celery sticks
30g dill
Juice of 1 lemon cut into quarters
100g toasted hazelnuts

Method

Method

  1. Preheat oven to 180°C.
  2. Slice whole cauliflower into thick slices.
  3. Drizzle with olive oil and harissa and roast for 20 minutes.
  4. Toss with celery stalks and leaves, dill, lemon juice, and hazelnuts.

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