Eat Well

Root to Stem

Spiced Cauliflower, Hazelnuts & Feta

Recipe / Georgia Harding

I love using every part of the cauliflower. Each bit is equally delicious and it’s such a versatile vegetable. This dish is fabulous to make ahead when you’re entertaining or eat straight out of the oven for a midweek meal.

Serves: 4 as a side

1 medium head cauliflower
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp sea salt
Black pepper, to taste
½ cup raw hazelnuts
2 tbsp extra-virgin olive oil
200g cow or goat feta
Zest 1 lemon + ½ juice
Handful parsley leaves

Preheat oven to 180°C.

Take cauliflower head and strip off leaves, slicing them into 1cm pieces and set aside in large mixing bowl.

Cut outermost florets off (so you have very small florets) and add to mixing bowl with leaves.

With remaining part of cauliflower (stem), chop roughly and pulse in food processor to consistency of rice.

Add to other ingredients with spices, seasoning, nuts and oil.

Toss well to combine and place on large baking tray.

Bake for 20 mins or until cauliflower is just starting to brown.

Remove from oven and crumble over feta, sprinkle over lemon zest and drizzle over juice.

Scatter over parsley and enjoy warm or at room temperature.

The pecans in this dish set off the taste of the beetroot perfectly as well as providing a protein hit.

Beetroot, Maple & Pecan Salad

Recipe / Georgia Harding

Beetroot is my favourite vegetable to use root to stem. The whole plant is bursting with so much nourishment and it’s super delicious when combined with this tasty dressing and the sweet protein-rich pecans.

Serves: 4 as a side


2 tbsp sherry vinegar
6 tbsp extra-virgin olive oil
¼ cup currants
Pinch sea salt & pepper


4 medium beetroots, washed & leaves trimmed50g (approx.) beetroot leaves & stems (the inner, younger leaves are best)1 cup pecans2 tbsp maple syrup100g watercress100g feta cheese

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