Your go-to vegetarian recipe collection

Pie recipes

Double-carb potato pie

45 minutes

Cauliflower recipes

Falafel with cauli mash, pickle and caponata

20 minutes

Brunch recipes

Vegan pancakes

10 minutes

Carrot recipes

Carrot salad

Avocado recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Asian recipes

Vegan Asian poke bowl

20 minutes

Great value

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Gnocchi recipes

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

20 minutes

Beans recipes

Harissa ruby vegetables with feta and black-bean salad

25 minutes

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Cauliflower-and-pine nut salad

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

200 g sultanas
1 cup vino cotto
2 heads cauliflower, each cut into 8 pieces
1/2 cup olive oil
1 T whole cumin
1 T whole coriander
4 stalks celery, roughly chopped
100 g pine nuts, toasted
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C. Combine the sultanas and vino cotto in a bowl and set aside.

2. Place the cauliflower on a baking tray, drizzle over the olive oil and sprinkle over the spices, then roast for 30–45 minutes, or until golden brown.

3. Place the warm cauliflower on a serving dish, then spoon the celery, pine nuts and sultanas between the pieces. Drizzle over the vino cotto from the sultanas. Season to taste.

Cook's note: Feel free to swap the pine nuts for walnuts, pistachios, or any nut you prefer.

Find more cauliflower recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Crunchy broccoli salad with creamy tahini dressing

Double-carb potato pie

Falafel with cauli mash, pickle and caponata

Vegan pancakes

Carrot salad

Spinach, avo and basil dip with crispy baby marrows

Vegan Asian poke bowl

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

Harissa ruby vegetables with feta and black-bean salad

Potato salad with herbed chilli dressing

Cauliflower-and-pine nut salad

Cauliflower-and-pine nut salad

Ingredients

Method