Roasted cauliflower and fennel salad with preserved lemon and almond dressing from Donna Hay Magazine, Apr/May 2017 (#92) (page 96)

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Notes about this recipe

  • Jane on September 29, 2017

    This was a "use up what's in the fridge" dinner. I didn't have any salad leaves so it was just the roasted veg and dressing. And no smoked almonds so just raw almonds. My fennel and cauliflower needed about 8 mins longer to get nicely browned. This was OK, the dressing had good flavor but overall it wasn't a recipe I will rush to repeat.

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