Roast Cauliflower with Apricot Harissa and Spinach

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Cook, Eat, Repeat: Ingredients, recipes and stories

Published 2020

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Make Ahead/Store – Prepare apricot harissa up to 2 weeks ahead, cover and refrigerate.

Store – Refrigerate cauliflower leftovers, covered, for up to 5 days. Reheat in microwave or transfer to ovenproof dish, cover with foil and heat in 180°C/160°C Fan oven until piping hot. Or eat cold.

Freeze – Freeze apricot harissa in portions in ice cube trays. Once frozen, transfer cubes to airtight container. Defrost for 1 hour at room temperature and use immediately.

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Make-Ahead, Store and Freeze Notes

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