Roasted Dukkah Cauliflower Florets
Tender cauliflower florets coated in dukkah spice, roasted to perfection and served with a creamy Oli & Vine aioli dip. A delightful appetiser or side dish with a burst of flavours and textures.
Ingredients
Serves:
- 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.