Ingredients
1.0kg whole cauliflower
125ml Dukkah
125ml Extra Virgin Olive Oil
To season, sea salt
1 Tbspn lemon zest
Yoghurt Dressing
100ml natural yoghurt
1 Tbspn Preserved Lemons
To season, freshly ground white pepper
1.0kg whole cauliflower
125ml Dukkah
125ml Extra Virgin Olive Oil
To season, sea salt
1 Tbspn lemon zest
Yoghurt Dressing
100ml natural yoghurt
1 Tbspn Preserved Lemons
To season, freshly ground white pepper
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Methods
1
Preheat a fan forced oven to 220C.
2
Trim the base of the cauliflower so that it sits upright, leaving some leaves intact.
3
Place the cauliflower into a steamer and steam for 15 minutes or until cooked through. If you don’t have a steamer, place the cauliflower into the microwave and cook for 3 x 5 minute intervals.
4
Meanwhile, place the dukkah and ¼ cup of the olive oil into a mixing bowl and stir to combine.
5
Place the cauliflower onto a lined baking tray, then evenly coat the top with the dukkah mixture, season with sea salt and drizzle over 2 tablespoons of olive oil. Place into the preheated oven and bake for 30 minutes.
6
Meanwhile, to make the dressing, place the yoghurt and preserved lemon into a mixing bowl, season with pepper and mix together well. Set aside.
7
Remove the cauliflower from the oven and place onto a serving platter. Spoon over the yoghurt dressing, sprinkle over the lemon zest and drizzle with the remaining olive oil.
8
Note: Maggie's robust Extra Virgin Olive Oil is a such an important staple in Maggie's pantry and features in many of our beautiful gift hampers.
1
Preheat a fan forced oven to 220C.
2
Trim the base of the cauliflower so that it sits upright, leaving some leaves intact.
3
Place the cauliflower into a steamer and steam for 15 minutes or until cooked through. If you don’t have a steamer, place the cauliflower into the microwave and cook for 3 x 5 minute intervals.
4
Meanwhile, place the dukkah and ¼ cup of the olive oil into a mixing bowl and stir to combine.
5
Place the cauliflower onto a lined baking tray, then evenly coat the top with the dukkah mixture, season with sea salt and drizzle over 2 tablespoons of olive oil. Place into the preheated oven and bake for 30 minutes.
6
Meanwhile, to make the dressing, place the yoghurt and preserved lemon into a mixing bowl, season with pepper and mix together well. Set aside.
7
Remove the cauliflower from the oven and place onto a serving platter. Spoon over the yoghurt dressing, sprinkle over the lemon zest and drizzle with the remaining olive oil.
8
Note: Maggie's robust Extra Virgin Olive Oil is a such an important staple in Maggie's pantry and features in many of our beautiful gift hampers.
