Spring, Autumn and Winter
Side dish
Vegetarian
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Whole Roasted Cauliflower with Dukkah and Yoghurt Dressing Recipe

Enjoy a vegetarian roast and taste crispy cauliflower, a homemade yoghurt sauce and dukkah sprinkled on top. Pair with traditional roast side dishes.
Whole Roasted Cauliflower with Dukkah and Yoghurt Dressing Recipe
Ingredients
Units
Units
1.0kg whole cauliflower
125ml Dukkah
To season, sea salt
1 Tbspn lemon zest
Yoghurt Dressing
100ml natural yoghurt
1 Tbspn Preserved Lemons
To season, freshly ground white pepper
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.

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