Ingredients
1kg whole cauliflower
100g Dukkah
1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil
To season, sea salt
1 tbspn finely grated lemon zest
Yoghurt Dressing
100ml natural yoghurt
1 tbspn Preserved Lemons, rind finely chopped
To season, freshly ground white pepper
1kg whole cauliflower
100g Dukkah
1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil
To season, sea salt
1 tbspn finely grated lemon zest
Yoghurt Dressing
100ml natural yoghurt
1 tbspn Preserved Lemons, rind finely chopped
To season, freshly ground white pepper
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Methods
METHOD
Prep time: 10 mins / Cook time: 45 mins.
1
Preheat a fan forced oven to 220°C.
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.
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.
Magge Beer Dukkah is exclusively available at her Farm Shop in the Barossa.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
METHOD
Prep time: 10 mins / Cook time: 45 mins.
1
Preheat a fan forced oven to 220°C.
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.
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.
Magge Beer Dukkah is exclusively available at her Farm Shop in the Barossa.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 750mL
$16.95
Appetiser
Vegan
