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
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.