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Cauliflower and aniseed recipe (fennel) salad
- Cuisine: Iraqi
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
1⁄4 cauliflower, cut into small florets
1⁄2 fennel, cut horizontally into fine slices
1 tablespoon cumin seeds or
1⁄2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons flat-leaf parsley, finely chopped
Preparation
Mix all ingredients and serve.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Cauliflower and aniseed recipe (fennel) salad then browse more Iraqi recipes, salad recipes, side dish recipes, vegetarian recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Iraqi Restaurants
Displaying 5 of 5 Iraqi Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Kamel | Albert Park | |
| 2. | Al-Dhiaffah Al-Iraqi | Fairfield | |
| 3. | Babylon Restaurant | Footscray | |
| 4. | Amir Bakery | Brunswick | |
| 5. | Al Khiam Restaurant | Fairfield |
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