Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

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  • 4
  • Easy
  • Carb Conscious Health conscious Heart friendly Meat-free Pescatarian
  • 20 minutes
  • 25 minutes
  • Bouchard Finlayson Blanc de Mer White Blend 2014


  • 1 T butter
  • 4 garlic cloves, sliced
  • 1 cauliflower head, chopped
  • 1 cup milk
  • ¼ cup olive oil
  • 1 t paprika
  • 1 t chilli flakes
  • 1 x 400 g chickpeas can, drained
  • 50 g green pitted olives
  • ½ lemon, rind removed
  • 100 feta
  • 2 x 190 g Woolworths smoked and peppered mackerel fillets cans

Cooking Instructions

Heat the butter in a pan and sauté 1 clove garlic. Add the cauliflower and milk and cook until the cauliflower is tender.

Remove the cauliflower from the milk and place in a blender. Blend, adding a little milk, until smooth. Season to taste.

Heat the olive oil in a pan and fry the remaining garlic for 1 minute, then add the paprika, chilli flakes and chickpeas. Fry for a further 2 minutes. Add the olives, lemon rind and feta and remove from the heat.

Divide the cauliflower between 4 plates, then top with the mackerel and the chickpea-and-feta mixture.

Discover more seafood recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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