Dukkah is a spicy, nutty Middle Eastern condiment that adds a really satisfying flavour (and crunch) to this dish. It's even vegan-friendly.
Turmeric Roasted Cauliflower With Dukkah & Jammy Onions
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50 mins cook
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Serves
4
For The Dukkah:
Blanched Hazelnuts
Pistachio
Sesame Seeds
Cumin Seed
Coriander Seed
Fennel Seed
For The Cauliflower:
Cauliflower
Ground Turmeric
For The Jammy Onions:
Red Onion
Garlic
Aleppo Pepper
Raisin
Pomegranate Molasses
Sugar
Mint
Salt
Black Pepper
Olive Oil
Serves
4
For The Dukkah:
Blanched Hazelnuts
Pistachio
Sesame Seeds
Cumin Seed
Coriander Seed
Fennel Seed
For The Cauliflower:
Cauliflower
Ground Turmeric
For The Jammy Onions:
Red Onion
Garlic
Aleppo Pepper
Raisin
Pomegranate Molasses
Sugar
Mint
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 180°C.
Step 2.
Place the blanched hazelnuts, pistachios, sesame seeds, cumin seeds, coriander seeds and fennel seeds in a small baking tray. Roast for 10 mins, or until nice and fragrant.
Step 3.
Leave to cool then transfer to a food processor, season well with salt and pepper and blitz until finely chopped. Set aside.
Step 4.
Quarter the cauliflower heads.
Step 5.
Heat a splash of olive oil in a large frying pan over medium-high heat.
Step 6.
Place the cauliflower cut-side down and cook for 3 mins, or until nicely browned. Flip and repeat on the other cut side, then transfer to a baking dish.
Step 7.
Combine the turmeric with 4 tbsp olive oil and season well with salt and pepper.
Step 8.
Brush the turmeric oil over the cauliflower and roast for 30 mins, or until cooked through but not mushy.
Step 9.
Meanwhile, finely chop your red onions and garlic.
Step 10.
Wipe out any fallen bits of cauliflower out of your frying pan, then add a splash of olive oil and place over a medium heat.
Step 11.
Add the red onions, along with a good pinch of salt and pepper, and cook for 10 mins, or until softened but not browned.
Step 12.
Add the garlic and Aleppo pepper and cook for 1 min, then add the raisins, pomegranate molasses, sugar and 200ml water.
Step 13.
Season with salt and pepper and cook until slightly reduced and thickened, 3 to 5 mins.
Step 14.
Finely chop the fresh mint.
Step 15.
To assemble, spoon the jammy onions over the cauliflower. Add a good sprinkle of the dukkah and finish with the fresh mint. Tuck in and enjoy!
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