Roast cauliflower with Spanish flavours from Simple: Effortless Food, Big Flavours (page 244) by Diana Henry

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Notes about this recipe

  • Pamsy on April 06, 2026

    Easy and enjoyable side dish served with Rick Stein's slow roasted leg of lamb with fennel seeds, pimenton and potatoes. The numerous flavours in the cauliflower worked well together. Perfect Easter Sunday dinner with S and C.

  • anniecc on September 26, 2022

    I really liked the flavours in this recipe. I substituted Marsala wine for the sherry and it worked fine. The amount of pine nuts is really generous, I would reduce it next time.

  • KarinaFrancis on September 21, 2019

    I’ve made this twice now and really like the flavours. Depending on the size of your cauliflower it makes a generous dish and the flavours are nicely balanced between sweet and sour. When cool it’s great on a bed of mixed salad greens with a sprinkle of feta on top

  • e_ballad on September 04, 2019

    The recipe indicates that this will make 4x side serves, however, it definitely serves a lot more - almost 8x serves. It was ok, but I prefer Hetty McKinnon’s take on a very similar dish.

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