Full Recipe

Roasted Cauliflower & Quinoa Salad


Last week, we had our family home visiting and as always I had far too many vegetables from weekend stallholders. So I left dinners to Emma and Frances and I found that they are both in the habit of making quick and easy recipes. So one night we had a dinner based around vegetables which I’d bought from both Arek at Garden For The People and Jan at Plains View Gardens!


– 1 large cauliflower, head, leaves removed and stalk trimmed
– 4-5 tbsps olive oil
– 4-5 cloves garlic, peeled and crushed
– 2 tbsps capers
– 6-8 fillets of anchovies in oil
– 1 tsp whole black peppercorns


1. In a big pot of boiling salted water, blanch the whole cauliflower for about 10 minutes.
2. On the stove heat the oil in a small pan or pot and add the capers, anchovies, peppercorns and garlic. Fry for about 30 seconds making sure you don’t brown the garlic at all. Mush up the anchovies with the garlic and mix everything together.
3. Drain the cauliflower well (dry with paper towels if you think it’s too wet). Heat your oven to 180-190°C, put the whole cauliflower in a baking dish and pour the mixture over it. Bake for about 45 minutes. Halfway through the time, baste the cauliflower with the pan juices.

If you want a vegan dish, leave out the anchovies and add more capers or chopped olives.

To serve – Cut the cauliflower into large pieces, we cut ours into quarters so we each had a piece.


To go with the cauliflower, Emma & Frances decided to make a salad with quinoa as the base.

You can make this with any whole grain that you prefer and use any quantity you like.


– Quinoa
– 1 red onion, peeled & finely sliced
– ½ preserved lemon, the skin finely cubed
– 1 large bunch parsley, roughly or finely chopped
– ½ cup almonds, toasted and roughly chopped
– Baby spinach leaves, as many or as few as you like
– 1 tbsp fennel seeds, toasted & ground up using a mortar & pestle or a kitchen whizz!


1. In a large bowl, gently toss the quinoa, preserved lemon pieces, parsley, toasted almonds, baby spinach leaves
2. Drizzle over a mix of olive oil, juice of a lemon, salt & pepper and the ground fennel seeds.