Your go-to vegetarian recipe collection

Rice recipes

Persian jewelled rice

50 minutes

Rice recipes

Tahini Rice Krispie tumbles

Tart recipes

Leek tarte tatin

30 minutes

Potato recipes

Potato-and-fennel gratin

1 hour

Beetroot recipes

Beetroot-and-Parmesan tarte tatin

50 minutes

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Braai recipes

Stokbrood with vanilla-honey baked Camembert

30 minutes

Beans recipes

Creamy feta falafel wraps

1 hour

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Salad recipes

Garam halloumi salad

10 minutes

Potato recipes

Smashed roast potato salad

50 minutes

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Roast cauliflower with peri peri

Serves 2 to 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 40 minutes

Ingredients

1 small cauliflower
1⁄4 cup olive oil
1 t salt
1 T lemon juice
1 T Woolworths peri-peri blend
1 T capers, rinsed
20 g Italian parsley, chopped

Method

Preheat the oven to 200°C. Cut off the cauliflower’s stem so it can sit flat in a roasting pan. Drizzle over 1 T olive oil and sprinkle with salt.

Roast for 40 minutes, or until it can be easily pierced with a knife.

Whisk the lemon juice, peri-peri, capers, parsley and remaining olive oil. Drizzle over the cauliflower to serve.

Cook's note: This Mozambican-inspired recipe features peri-peri made from hot chilli peppers. It’s a great match with the veg’s slight sweetness.

Discover more recipes starring cauliflower here.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Towering nacho salad

Persian jewelled rice

Tahini Rice Krispie tumbles

Leek tarte tatin

Potato-and-fennel gratin

Beetroot-and-Parmesan tarte tatin

Stokbrood with vanilla-honey baked Camembert

Creamy feta falafel wraps

Glazed Hasselback butternut squash

Garam halloumi salad

Smashed roast potato salad

Roast cauliflower with peri peri

Roast cauliflower with peri peri

Ingredients

Method