Roast cauliflower with apricot harissa and spinach from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 216) by Nigella Lawson

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Accompaniments: Spice-studded rice with crispy shallots, garlic and cashew nuts

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Notes about this recipe

  • debbates on April 06, 2026

    This was lovely. I might add pine nuts to finish.

  • Jane on January 28, 2026

    I didn’t plan this well, as didn’t allow enough time for marination and found I had run out of dried apricots. Even without the marinating and using soft dried figs instead of apricots, it was a nice dish. And I now have a jar of fig harissa in my fridge.

  • KarinaFrancis on September 07, 2023

    I really liked the apricot harissa and can see myself making more of it. The dish is delicious but I made a few tweaks by adding half a red onion that I had in the fridge (I’d add a whole one next time) and after I took the photo I felt it needed a little something so I rippled some of the harissa through some yogurt and dotted it on top.

  • IvyManning on January 02, 2023

    Lovely, easy, pretty. Perfect.

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