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11 INGREDIENTS •2 STEPS •35min

Nutty cranberry, cauliflower and feta traybake

RECIPE

A winning weeknight supper, this traybake is delicious either enjoyed straight out of the oven while the feta is gooey, or prepped ahead and eaten at room temperature.
Nutty cranberry, cauliflower and feta traybake Recipe | M&S
A winning weeknight supper, this traybake is delicious either enjoyed straight out of the oven while the feta is gooey, or prepped ahead and eaten at room temperature.
Save recipe to cookbook
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
Save ingredients for your next trip to the Foodhall
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
35min
Total time

Ingredients

Servings
2
US / METRIC
1 head
cauliflower
cut into florets, stalks and larger leaves cut into chunks
1
red onion
cut into wedges
2 g
dried oregano
2 g
caraway seeds
2 g
nigella seeds
100 g
cranberries
200 g
feta cheese
broken into large chunks
100 g
ciabattas
broken into chunks
or sourdough
50 g
blanched hazelnuts
roughly chopped
15 g
M&S pure honey
plus extra for drizzling
10 mL
red wine vinegar
or sherry vinegar
Save ingredients for your next trip to the Foodhall

Method

HIDE IMAGES
Step 1
Preheat the oven to 220°C/200°C fan. Put the cauliflower (1 head) into a large roasting tin, reserving any smaller, tender leaves. Add the onion (1) and season with salt and black pepper. Toss in 2 tbsp olive oil and the oregano (2 g) , caraway (2 g) and nigella seeds (2 g) and mix. Spread everything out so that the veg fits in a single layer. Roast for 15 minutes.
Step 2
Reduce the oven temperature to 200°C/180°C fan. Toss the cranberries (100 g) , bread (100 g) , hazelnuts (50 g) and vinegar (10 mL) into the roasting tin (not forgetting the remaining cauliflower leaves), taking care not to break up the feta (200 g) too much. Season, drizzle with a little more olive oil and return to the oven for 10-15 minutes, until the cauliflower and bread look charred, the cranberries look jammy and the feta is golden. Serve with a drizzle of honey (15 g) .
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