Whole Roasted Cauliflower with Dukkah and Yoghurt Dressing

INGREDIENTS

  • 1000g whole cauliflower
  • To season Sea Salt
  • 1 Tbspn lemon zest

Yoghurt Dressing

  • 100ml Natural yoghurt
  • To season freshly ground white pepper
Print Recipe

Preheat a fan forced oven to 220C.

Trim the base of the cauliflower so that it sits upright, leaving some leaves intact.

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.

Meanwhile, place the dukkah and ¼ cup of the olive oil into a mixing bowl and stir to combine.

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.

Meanwhile, to make the dressing, place the yoghurt and preserved lemon into a mixing bowl, season with pepper and mix together well. Set aside.

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.

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.