Whole Roasted Cauliflower with Dukkah and Yoghurt Dressing
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Step 1: Preheat a fan forced oven to 220C.
Step 2: Trim the base of the cauliflower so that it sits upright, leaving some leaves intact.
Step 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.
Step 4: Meanwhile, place the dukkah and ¼ cup of the olive oil into a mixing bowl and stir to combine.
Step 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.
Step 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.
Step 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.
Step 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.
1.0kg whole cauliflower
125ml 1/2 cup Dukkah
125ml 1/2 cup Extra Virgin Olive Oil
To season, sea salt
1 Tbspn lemon zest
100ml natural yoghurt
[unknown amount] 1 Tbspn Preserved Lemons
To season, freshly ground white pepper