Side Servings

Chargrilled cauliflower with hazelnuts and celery

15 minutes
30 minutes

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  • For the dressing:
  • 1⁄4 cup vino cotto
  • 1⁄4 cup sherry vinegar
  • 1⁄4 cup extra virgin olive oil
  • 4 dried figs, chopped
  • 100 g sultanas or cranberries
  • 6 dried apricots, chopped
  • Sea salt and freshly ground black pepper, to taste
  • For the salad:
  • 700 g cauliflower florets
  • 3 t olive oil
  • 1 bunch celery, chopped (with leaves)
  • 100 g hazelnuts, roasted and chopped
  • 30 g Italian parsley, chopped

Mix all the dressing ingredients and allow to stand for 1 hour.

Heat the oil in a cast-iron pot and char the cauliflower in batches, then place on a platter.

Add the celery, hazelnuts and parsley, and pour the dressing over just before serving.

Cook's note: Smoky cauliflower with nuts, dried fruit and celery is the perfect salad to serve with grilled fish, chicken or lamb.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Thandi Davis
    21 November 2018

    Looks like Dinner tonight :-)

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