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Roasted Dukkah Cauliflower Florets
Makes 6, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Cauliflower Head |
| 9 | mL | Extra Virgin Olive Oil |
| 42 | g | Dukkah |
| 88 | g | Pomegranate Seeds |
| 21 | g | Sesame Seeds |
| 236 | mL | Oli & Vine Aioli for dipping |
| 21 | g | Flat leaf parsley, chopped |
| 100 | g | Pistachios |
| 100 | g | Hazelnuts |
| 100 | g | Walnuts |
| 8.87 | g | Sesame seeds |
| 8.87 | g | Black sesame seeds |
| 5.8 | g | Fennel seeds |
| 6 | g | Ground cumin |
| 5 | g | Ground coriander |
| 2.3 | g | Smoked paprika |
| 6 | g | Salt flakes |
Method
Prep time: 10 minutes
Step One
Preheat the oven to 185°C.
Step Two
Wash and cut the Cauliflower into bite size florets and place in a small bowl.
Step Three
Add to the Cauliflower, 2 tablespoons of extra-virgin olive oil and 1 tablespoon of Dukkah and mix until well coated.
Step Four
Add a little salt and pepper and place on a baking tray and bake for 30 minutes.
Step Five
Arrange the cooked Cauliflower onto your serving platter or two plates.
Step Six
Top the Cauliflower with a drizzle of olive oil and scatter the pomegranate seeds and sesame seeds, then sprinkle the rest of the Dukkah.
Step Seven
Serve with the Oli & Vine Aioli for dipping and garnish with chopped Parsley.
Homemade Dukkah
Prep time: 10 minutes.
Step One
Place all the ingredients into a food processor and blend to a course but even consistency.
Step Two
Store in an airtight container for up to 1 month.